Level of skill: Intermediate
To create a Swiss roll you have to bake a sizable, flat-sheet of sponge cake. Put it, still warm, on the sheet of greaseproof paper or perhaps a tea towel. Beginning close to the wedding cake, cut a line about 50 % its depth right the way in which along one lengthy side.
Roll the wedding cake and greaseproof paper up together, ensuring it's especially tight at the start. It’s essential that the wedding cake is warm therefore it can occur the best shape. If it’s freezing, it won’t roll correctly. Once folded, allow awesome completely.
When you’re prepared to fill, unroll the wedding cake cautiously, gradually flattening it again. Utilizing a palette knife, spread evenly with whipped Chantilly cream. This mix of double cream, sugar and vanilla flavoring will make up the inner swirl from the roll so cover generously for the best effect.
Re-roll the wedding cake, this time around with no greaseproof paper. Don’t be worried about small cracks at the outset of the wedding cake because these is going to be within the roll. Stop both sides from the cake.
Place seam-side lower, sprinkle with cacao powder and serve.