Spelt Banoffee Swiss Roll with a Dark Chocolate Drizzle
By OcadoLife
Published on 05 January 2023
Combining banana with rich dark chocolate and oozy caramel, this Spelt Banoffee Swiss Roll with a Dark Chocolate Drizzle from pastry chef Louisa Bergese is made by mixing plain flour with spelt flour, which gives a hint of nuttiness and a lighter bake – as spelt is less dense than using wheat flour alone. A topping of banana chips adds crunch.Time and servings
43 minsTotal time
12Servings
35 minsPrep time
8 minsCooking time
Ingredients
- 2 large eggs
- 45 g of plain flour, sifted
- 40 g of white spelt flour, sifted
- 1 tbsp of icing sugar, sifted
- 300 ml of whipping cream
- 0.5 (397g) tin caramel
- 2 bananas, finely diced
- 25 g of dark chocolate, melted, to finish
- 50 g of banana chips, crushed, plus a few whole, to decorate
- 85 g of caster sugar, plus 3 tbsp for dusting
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Line a 35cm x 25cm (or similar) baking tray with baking paper.Step 2
Using an electric whisk, whisk the caster sugar and eggs until tripled in volume. Use a spatula or metal spoon to fold in the flours in 2 additions, until fully combined; be gentle so you don’t knock all the air out.Step 3
Pour the batter into the tray, spreading it into the corners, and bake on the middle shelf for 8 mins until risen, lightly golden and springy to the touch. Meanwhile, lay a sheet of baking paper that’s larger than the baking tray on a clean work surface and sprinkle with the remaining 3 tbsp caster sugar.Step 4
Turn out the sponge onto the paper, cover with a clean cloth and leave to cool.Step 5
Meanwhile, for the filling, whisk the icing sugar and cream until just holding its shape. Put the caramel in a separate small bowl with a pinch of salt; mix well.Step 6
To make the sponge easier to roll, make a shallow incision with a sharp knife (don’t cut all the way through) about 2cm in from the long edge nearest you. Spread over the filling, leaving a 2cm gap at the other end. Scatter over the banana and 20g of the crushed banana chips, then drizzle over all but 1tbsp of the caramel. Using the baking paper to help you, carefully roll up the sponge starting at the edge you scored. Chill for at least 45 mins, or overnight.Step 7
To finish, drizzle with the reserved caramel and the melted chocolate; scatter with the remaining banana chips. It’s best on the day, but keep leftovers in an airtight container in the fridge for up to 2 days.