1 cup castor sugar
1 teaspoon vanilla essence
1 cup Self raising flour
3 Tablespoons cocoa
1 teaspoon baking powder
Beat eggs, sugar & vanilla essence until well blended.
Add and sift flour, baking powder and cocoa
Beat until well mixed
Line your Swiss roll baking sheet with baking paper.
Pour mixture into baking sheet and bake on 180°C for 10min
Turn the cake onto a damp tea cloth and roll whilst warm and allow to cool.
Fill with caramel and fresh cream topping chocolate mousse or ganache and sprinkle with flake chocolate.
Prepared, tied and tested by: Mymona Davids- Gamiet
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