Most Marvellous Chocolate Marzipan Easter Swiss Roll
A deliciously chocolatey swiss roll, sprinkled with marzipan and filled with silky almond buttercream - topped with a triple chocolate drizzle and crushed mini eggs (because, well, why not!).
- For the sponge...
- 65g Magical gluten-free plain flour blend
- 25g cocoa powder
- 1 tsp instant coffee
- A pinch of salt
- 3 large eggs + 1 egg white
- 100g caster sugar
- 1/4 tsp almond extract
- 1 tbsp milk
- For the filling...
- 80g butter
- 1/4 tsp almond extract
- 200g icing sugar, sifted
- 1 tsp water (to loosen - if needed)
- 20g marzipan, frozen
- For the decoration...
- A small amount of chocolate, melted
- A handful of mini eggs, crushed
- Step 1 Grease and line a Swiss roll tin. Preheat your oven to 190c / 170 fan / gas 5.
- Step 2 Put the eggs and sugar in the bowl of a stand mixer and whisk on a high speed for eight minutes until the mixture is pale and creamy and leaves a trail when you lift up the beater.
- Step 3 Add in the almond extract and then whisk for another minute.
- Step 4 In a separate bowl, mix together the flour, cocoa, coffee and salt until completely blended and then gently fold into the egg mixture along with the milk using a metal spoon. Be as careful as you can when you are folding in the flour because you want to keep as much air as possible in the mixture.
- Step 5 Pour the cake mixture into your tin ensuring it reaches the sides and edges. Bake in the oven for 7-10 minutes until a skewer comes out clean and the top of the sponge springs back when you press lightly on it. Be careful not to over bake your sponge as this will make it more susceptible to cracking when you roll it.
- Step 6 Roll up your sponge – read our baking tip on how to do this here!
- Step 7 To make the buttercream filling, put the butter and almond extract in the bowl of a stand mixer with the balloon whisk attached and beat for a good few minutes until much paler in colour. Add in the sifted icing sugar and beat to combine. Whisk in the water, if necessary, to loosen the buttercream so that it is a nice, spreadable consistency.
- Step 8 Once your rolled sponge is completely cool, carefully unroll it so that you can add the filling.
- Step 9 Grate your frozen marzipan over the top of the sponge.
- Step 10 Now spread an even layer of buttercream over the sponge using a palette knife if you have one. The secret here is to use sweeping motions across the sponge with your knife and *not* to lift the knife up off the sponge or you may well pull chunks of sponge with it! Don’t spread the buttercream to the ends of the sponge – leave a gap round the edges so that it doesn’t ooze out when you roll up the sponge!.
- Step 11 Time to complete your Swiss roll by rolling it back up again. Your sponge should have ‘retained a memory’ of the roll you put in earlier and so shouldn’t be too difficult to manoeuvre. Be firm with your rolling but try not to push down too hard or you’ll squeeze out the filling!
- Step 12 Melt a small amount of white, milk and dark chocolate and liberally drizzle each over the top of your Swiss roll. Scatter some crushed mini eggs over the top.
- Step 13 Putting your finished Swiss roll in the fridge for five minutes to firm up slightly will make it easier to cut.
- Step 14 Enjoy! xx Millie, Marcus and Me xx