Chocolate Swiss Roll
Prep Time: 10 mins Cook Time: 15 minutes Yield: 8 serves
Ingredients
3 eggs
½ cup caster sugar
½ cup plain flour
¼ cup cocoa powder
1 tbsp boiling water
Chocolate cream
300ml thickened cream
1 tbsp icing mixture
1 ½ tbsp. cocoa powder
Method
- Grease and line large baking tray with baking paper
- Whisk the eggs and sugar together until mixture is thick and pale and doubled in size
- Sift flour and cocoa powder over the egg mixture, pour the boiling water down the side of the bowl. Use a metal spoon or balloon whisk to gently fold until just combined
- Pour into prepared pan, gently smooth the surface
- Bake in oven at 180 degrees for 10-12 minutes or until the surface is dry to the touch
- Sprinkle a large sheet of baking paper with caster sugar. Turn the hot sponge onto the sugared paper. Remove the baking paper
- Roll the sponge from the short end into a log and set aside to cool completely
- To make the chocolate cream whisk the cream, sugar and cocoa powder together until firm peaks form
- Unroll the sponge and spread cream over the entire surface leaving a 2cm border at the ends. Roll sponge off the paper and onto itself to enclose filling
- Refrigerate for 15-20 minutes before cutting and serving