Author: Susan Murray, www.awomancooksinasheville.com,
Ingredients
For the cake
4eggs
½cupsugar
2tspvanilla
1cupself-rising flour
For the buttercream
3 ½cpowdered sugar
¼ccocoa powder
½cup1 stick butter, room temperature
2-4tbsmilksee note
2tbscoffeeoptional
Pinchsalt
1-2cupsHeath Bar Toffee chips
1csemi-sweet chocolate chips
Instructions
Make the cake
Preheat oven to 425 degrees. Spray a 9X13” rimmed baking with cooking spray and line it with parchment paper. Spray the parchment paper as well.
Beat the eggs, sugar and vanilla together until they are light in color and thick enough to leave a trail (or ribbon) when the whisk or mixer is lifted.
Sift the flour and add it to the egg mixture. Fold it in gently being careful not to deflate the eggs.
Pour the mixture into the prepared pan, spreading it to the edges.
Bake in the center of the preheated oven for ten minutes until the cake is golden and springs back when touched.
Place a clean dishtowel on your countertop and put a piece of parchment paper on top of it.
Use a knife to loosen the edges of the cake if needed then carefully flip the cake out onto the parchment paper. Remove the parchment from the bottom of the cake.
Starting on one of the short ends of the cake roll the cake up in the parchment paper. Then leave it to cool in a roll.
Make the buttercream
Put the powdered sugar, cocoa powder, butter and half of the liquid in the bowl of a mixer. Mix together and add more milk as needed to make it smooth and spreadable.
Beat the icing at medium speed for as much as five minutes until it is quite smooth and spreadable.
Assemble the Swiss Roll
When the cake is cool, unroll it carefully. Spread buttercream icing on the top, reaching all the sides and edges. Sprinkle with Heath Bar Chips and Chocolate Chips.
Using both hands carefully roll the cake back up tightly. Wrap it in plastic wrap and put it in the refrigerator for an hour.
Remove the roll from the refrigerator, unwrap and place it on a platter. Cover the cake all over with the remainder of the buttercream and use your hands to place a coating of Heath Bar Chips on the top and sides.
Recipe Notes
Note: If you don't want to use coffee in your buttercream, increase the amount of milk by 1-2 tablespoons