Ingredients -
(Cake):
3 medium eggs
100g granulated sugar
100g plain flour
1 tbsp cocoa powder
1 tsp white wine vinegar
1 tsp red food colouring
1 tsp vanilla extract
1 tsp baking powder
A pinch of salt
(Buttercream): 110 g room temperature butter
50g cream cheese 220g icing sugar
1 tsp vanilla extract
(Decoration):
Milkybar chocolate
Equipment needed -
Red food colouring: https://amzn.to/3dN5aN9
Swiss roll tray: https://amzn.to/3pX4gBD
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Directions -
Preheat the oven to 180 degrees fan and grease your Swiss roll tin.
Using an electric mixer whisk the eggs and sugar together for about 8-10 mins. It should be thick and creamy.
In a separate bowl whisk the flour, cocoa powder, salt and baking powder together. Sift this onto the egg mixture and add the vanilla, red food colouring and white wine vinegar.. Fold in gently and then pour into the Swiss roll tin.
Use the back of a spoon to spread out the cake batter. Bake in the centre of the oven for 10-12 minutes.
Once the cake has baked, place it on the side. Gently and tightly roll the cake up from its longest edge and leave to cool. It’s easier to do this whilst the cake is still hot to prevent cracking later on.
In the meantime, make your buttercream. Using an electric mixer whisk together the cream cheese, butter, icing sugar, and vanilla extract until smooth.
Once the cake has cooled down, unroll it and spread the filling over it using the back of a spoon.
Roll the cake back into a log and place seam side down on a tray.
When you want to serve your cake, trim the ends and decorate. I had left over buttercream so I piped this on top as well as dusting the cake with icing sugar and drizzling white chocolate.
Serve and enjoy!