Hurricane swiss roll
Serves: 6-8
Prep time: 35 minsTotal time: 
Recipe photograph by Ant Duncan
Hurricane swiss roll
The ripples that run through the soft, fluffy chiffon sponge make it look as if a hurricane has whipped the light and dark batters together. The cake batter is more liquid than most baking recipes, but the effect is easier to create than you might think – as long as you follow the directions closely and make sure to draw the zig-zags in the instructed order. A blissfully light but indulgent cake will be your reward!
Serves: 6-8
Prep time: 35 minsTotal time: 
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Nutritional information (per serving (1 of 6))
Calories
493Kcal
Fat
32gr
Saturates
15gr
Carbs
38gr
Sugars
29gr
Fibre
2gr
Protein
11gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 15g cocoa, plus extra to dust
- 1 tsp instant coffee
- 5 medium eggs, separated
- 80g caster sugar
- 1⁄2 tsp fine sea salt
- 2 tsp vanilla extract
- 3 tbsp vegetable oil
- 65g plain flour*
- 4 tbsp milk
For the filling
- 1⁄2 tsp instant coffee
- 150g dark chocolate
- 150ml double cream
Step by step
- Start with the filling; dissolve 1⁄2 teaspoon coffee in 1⁄2 teaspoon boiling water in a heatproof bowl then break in the chocolate, add the cream and place over a pan of barely simmering water (make sure that the bowl doesn’t touch the water) to melt. Cool then chill to thicken up.
- Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line a 23cm x 33cm Swiss roll tin. Mix the cocoa and instant coffee to a paste with 21⁄2 tablespoons just-boiled water; set aside.
- Add the egg yolks to a mixing bowl with 30g of the sugar, the salt and vanilla and beat until thick, pale and creamy (around 2 minutes using an electric hand mixer), although it shouldn’t be so thick that it leaves a trail when the whisk is lifted. Gradually mix in the oil, then alternate adding the flour and milk, whisking as you go.
- Clean the beaters and whisk the egg whites until foamy in a separate large bowl. Gradually add 50g sugar and beat to soft peaks (don’t make them too stiff). Stir a spoonful into the egg yolk mixture, then fold in the rest. Pour two-thirds of the batter into the tin, tilting to smooth it out.
- Fold the cocoa paste into the remaining batter then gently pour evenly over the vanilla batter.
- Turn the tin so that a short end is towards you. Starting in the top left corner, use a spoon handle to draw a long line from the top to the bottom of the tin, then repeat from the bottom to the top, about 2cm apart. Continue this all the way across the tin, then rotate the tin 90° and do the same in the ‘short’ direction. Bake for 13-15 minutes until springy to the touch. Turn out onto a sheet of baking paper dusted with cocoa, peel off the lining paper and leave to cool.
-
Trim the edges of the sponge, then spread with the filling. Roll up from the short side and chill to set, wrapped in the paper. Bring to room temperature to serve; unwrap and dust with cocoa then slice.
*Use gluten-free flour if required.
