Cake Ingredients
6 extra large eggs
1 cup of castor sugar
70 g sifted cocoa powder
1 tablespoon sifted cocoa powder to sift on baking parchment paper
Filling Ingredients
250 ml / 1 tub of fresh whipping cream
1 tablespoon vanilla essence
2 tablespoons icing sugar
Method for cake
Have two bowls ready, separate your yolks from your whites, one bowl for egg yolks and one bowl for the egg whites
Add the castor sugar to the egg yolks and beat with electric beater for 5 minutes. Set aside
With clean whisk attachments whisk the egg whites till light and fluffy and shiny – about 4-5 minutes
Now fold in your cocoa powder into the egg yolk mixture
Next take a spoonful of the cocoa egg yolk mix and fold this into your egg whites, repeat this with another spoonful and continue folding whites until all incorporated.
Fold with a spatula or metal spoon ensuring you don’t mix the air out
Take baking paper and place on a Swiss roll sheet pan, no need to grease.
Pour cake batter on baking paper and lightly spread the batter out evenly. Bake in a preheated oven at 170 deg C , for a fan assist oven 150 deg C for 20 minutes only.
Remove from oven, allow to cool
Now take another long piece of baking paper and dust with 1 tbsp cocoa powder, turn the cake, cake side down on the baking paper now peel off the baking paper from the top of the cake. You will feel the cake is cold, springy and light
To make the cream filling place all the ingredients in a bowl and whisk till stiff peaks form
Spread the vanilla cream evenly over the cake, lift the parchment paper and gently press the edge of the cake over, continue rolling, relying on the baking paper to guide you press gently to ensure it’s a nice round shape.
Place on a serving tray seam side down
You may serve immediately or keep covered for later.
The filling can be caramel cream, strawberries and cream or Ganache with raspberries
Topping : Chocolate Ganache
1/2 slab dark chocolate or you may use milk chocolate or 1/2 cup chocolate chips
2 tablespoons butter
2 tablespoons golden syrup
1 to 2 teaspoons hot water if needed
Melt above ingredients in a microwave safe bowl on 50 % power stirring frequently at 30 second intervals until all smooth and melted.
Pour over Swiss roll. Decorate with flake chocolate.
Recipe credit : Fatima Sydow
Prepared, tried and tested by Gail Haselsteiner
