White Chocolate and Rhubarb Swiss Roll

White chocolate and rhubarb Swiss roll

Swiss Roll
2 eggs
110g caster sugar, plus extra for sprinkling
2 tbsp. water
1/2 tsp vanilla extract
1/2 tsp baking powder
55g plain flour
icing sugar for dusting

Filling:
juice and zest of 1 orange
2 tbsp. caster sugar
6 stalks pink rhubarb chopped into 1.5cm chunks
200g white chocolate broken into chunks
1/4 tsp ground ginger
200ml double cream

Preheat the oven to 190oC/Gas 5.  Grease a Swiss roll tin and line the base with greaseproof paper.

Using an electric hand whisk, beat the eggs until they have thickened to the consistency of double cream.  Add the sugar, a little at a time, beating constantly until all the sugar has been added and you have a pale creamy mixture. Add the water, vanilla, baking powder and flour to the mixture all at once and mix briefly until combined.

Turn the mixture into the Swiss roll tin and bake for 12 minutes until golden brown and springy to the touch. Sprinkle a clean tea towel with caster sugar and immediately turn out the Swiss roll onto the tea towel so that the base is facing upwards.  Remove the greaseproof paper, roll up the swiss roll in the tea towel and leave until completely cool.

To make the filling, put the orange juice and zest in a small saucepan with the sugar and bring to the boil.  Add the rhubarb, cover and remove from the heat.  Leave for 10 minutes by which time the rhubarb will be tender.  Place to one side to cool completely.  If you can’t get pink rhubarb use the normal type but you may need to simmer it for 5 minutes before you remove it from the heat.

Place the chocolate in a glass bowl over a saucepan of simmering water.  Stir the chocolate occasionally as it melts, then leave to cool completely.  Whip the double cream and fold in the white chocolate mixture.

Unroll the Swiss roll.  Spread on a generous amount of the chocolate cream and 4 tablespoons of rhubarb, but leave the juice behind as this would make the Swiss roll soggy.  Roll up the Swiss roll and dust with icing sugar.  Serve in thick slices with the rest of the white chocolate cream and leftover rhubarb.


 

This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury and The Crown & Garter pub in Inkpen.

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