GSABO, recipe, hubs 2

'Sweetie Pie' Swiss Roll


The Great South African Bake Off

BBC Lifestyle


Swiss Roll:

  • 3ea. Eggs
  • 100g Caster sugar
  • 75g Cake flour
  • 25g Cocoa powder
  • 15ml Hot water
  • 60g Extra cocoa to dust

Swiss Meringue:

  • 170g Egg whites (5 - 6)
  • 255g Caster Sugar 
  • 1,5g Salt   -1,5g Cream of tartar 
  • 1ea. Vanilla paste  


  • 500g Dark chocolate 70%

Preparation method

Swiss Roll:

  • Preheat oven to 220C. Grease and line a Swiss roll tin.
  • Beat sugar and eggs until ribbon stage.
  • Sift together the flour and cocoa powder.
  • Fold in half flour mix into eggs.
  • Fold in the rest of flour mix completely and stir in the hot water.
  • Pour in prepared tin, smooth out and bake for 7 -9 minutes.
  • Prepare a dish towel, lay flat and dust with cocoa
  • While hot, roll the cake in the dishtowel and leave to cool.

Swiss Meringue:

  • Fill a large pot with water about 5cm up.
  • Place a ring of crumpled foil in the pot.
  • Bring the water to a boil then reduce to a simmer.
  • Combine egg whites, sugar, salt, vanilla and cream of tartar.
  • Set over ring and mix together gently until it reaches 79C.
  • Transfer to stand mixer and whisk on high until stiff peaks. 

Tempered Chocolate Glaze:

  • Melt 2/3 chocolate over pot of simmering water until it reaches 47’C.
  • Remove from heat, then add the last 1/3 of chocolate.
  • Drop temperature to 25’C.
  • Place over heat until reaches 29’C.
  • Then cover entire Swiss roll with glazed chocolate.


  • Pipe with small tip, desired patterns on baking paper with melted choc.
  • Leave to set in fridge until required

To Assemble:

  • Unroll cake and fill with Swiss meringue and roll.
  • Trim the edges to create even sides.
  • Set on wire rack and cover entire cake with chocolate glaze.
  • Pipe meringue in rosettes on top and top with chocolate decoration.
  • Leave to set.