GBBO Inspired - Red Velvet Swiss Roll with White Chocolate Buttercream

Hey everyone. So if you are an avid watcher of The Great British Bake Off just like me… you will know that last week there was a Swiss Roll round! I was inspired by Kate's bake which was a Red Velvet Swiss Roll with a white chocolate buttercream. I just knew I had to recreate this and my mum also asked me to make one.

So I decided to come up with a recipe! This took a few attempts and it isn't particularly neat but thats just not how we roll in my family! (get it roll… swiss roll) ha!

So here goes…. Also I know I have been pretty heavy on the buttercream but that is just how I like it…. mmm!

Ingredients

• 1/4 cup icing sugar
• 4 eggs, seperated
• 1/2 cup and 1/3 cup caster sugar (in two different cups)
• 1 tsp vanilla extract
• 2 tsp red food colouring
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt

Filling

• 6 ounces (170g) white chocolate, melted and slightly cooled
• 1 cup (230g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar
• ¼ cup (60ml) heavy cream*
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Directions

1. Heat oven to 375°F or 190°C. Line rectangular metal baking tray with baking paper; generously grease the paper. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar (for later).

2. Beat egg whites in large bowl until soft peaks form (its best to do this with a standing mixer or an electric hand whisk); gradually add 1/2 cup granulated sugar, beating until stiff peaks form. In a separate bowl beat the egg yolks and vanilla on medium speed of mixer for 3 minutes. Gradually add remaining 1/3 cup granulated sugar to this mixture and continue beating for 2 more minutes.

3. Place the red food color in your measuring cup and top up with water to make 1/3 cup. Set aside. In another bowl, stir together flour, cocoa, baking powder, baking soda and salt. Then into this dry mixture add to egg yolk mixture alternately with colored water, beating on low speed just until batter is smooth. Gradually fold this chocolate mixture into the beaten egg whites until well blended, adding more food colouring if needed. Spread batter evenly in prepared pan.

4. Bake for 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan and flip upside down onto prepared towel. Carefully peel off baking paper and immediately start rolling the cake and towel together starting from narrow end. Place on a wire rack to cool completely. (About an hour or more)

For White Choc Filling

1. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute until creamy and pale. Switch the mixer to low speed and slowly add the icing sugar. Quickly stir the cooled white chocolate so that it is smooth and add to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. 

2. Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. 

Construction

1. Carefully unroll cake and remove the towel. On a clean surface place the sheet cake and spread filling over cake. (As much or as little as you like) Reroll cake tightly if you can and wrap filled cake with baking paper or cling film. 

2. Refrigerate with seam down at least 1 hour or until ready to serve. Just before serving, sprinkle top with additional powdered sugar. Serve drizzled with syrup or garnished as desired. Always keep covered and in fridge to keep it fresh for as long as possible. 10 servings.

Hope you liked this recipe and if you make it tag me on instagram with #littleredbakes

Peace.