Live The Tight Life

Peppermint Swiss Roll

Posted by Jade Joubert on

Peppermint Swiss Roll

I’m not a fan of tart!

So when Jarryd asked for peppermint tart, I searched the web to find the best alternative to tart and this is what I have come up with. I doubt this is what he had in mind, but it came out delicious, not too sweet, and super easy to make.

Course: dessert, but of course you can eat it anytime of the day.

Cooking time: 20 min or until golden brown.

 

Ingredients:

1 cup castor sugar

4 large eggs separated

1 teaspoon vanilla essence/paste

1 cup flour

2 teaspoons baking powder

Pinch salt

1/4 cup cold water

Castor sugar to roll for sugar crust or for a variation try coconut shavings

 

Peppermint crisp filling:

250 ml cream

1x 397g tin of caramel treat

1 large dark chocolate, mint flavoured (I used dark, because I didn’t want it too sweet, however you can use any chocolate you want)

 

Instructions

I don’t own a blender or mixer – I did this by hand – and yes it is possible!

  1. In a mixing bowl, mix castor sugar and egg yolks until creamy.

Add vanilla essence and mix.

Add a little bit of water to the mixture.

  1. In a different mixing bowl, sift the flour, baking powder and salt.
  2. Add to the sugar and egg mixture and mix well.
  3. Beat the egg whites until stiff peaks. Fold the egg whites into the batter, adding the rest of the cold water. Fold until just incorporated.
  4. Pour batter into pan and bake for 20 min at 180°C.

For the peppermint crisp filling:

  1. Beat the cream until stiff.
  2. Place the caramel treat into a bowl and mix with a fork, making sure the caramel treat is lump free.
  3. Grate the peppermint crisp chocolate and mix into the caramel
  4. Mix the caramel and whipped cream together.

Now for the fun part!

  1. When it’s ready to come out the oven, prepare a kitchen cloth by sprinkling a layer of castor sugar or coconut on the towel. If you don’t have a kitchen towel, I used a sheet of baking paper instead. It works just as well.
  2. Tip the swiss-roll face first onto the cloth.
  3. Cut off the sides to make a perfect square.
  4. Roll the swiss-roll into a long tube like shape. And yes, you’re supposed to roll the cake mixture and towel together.
  5. Let it cool.
  6. Unroll, add fillings. Tip: Your fillings should be put on thick as the mixture will ooze out.
delicious dessert peppermint swiss roll

← Older Post Newer Post →