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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! I sometimes add fresh strawberries to the whipped cream for a nice change. Ingredients:
3 eggs |
1/2 cup caster sugar |
1/4 cup plain flour |
2 tablespoons cocoa |
1 cup cream |
1 tablespoon icing sugar (plus extra to dust) |
1/2 teaspoon vanilla essence |
Directions:
1. Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
2. Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
3. Using a metal spoon, gently fold in the combined sifted flour & cocoa.
4. Spread the mixture into the tin & smooth the surface.
5. Bake for 10 -12 mins, or until the cake is just set.
6. Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
7. When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
8. Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
9. Beat the cream, icing sugar & vanilla essence until stiff peaks form.
10. Spread the cream over the cake, leaving a 1/2 inch border all the way around.
11. Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
12. Refrigerate until serving - dust with extra icing sugar before serving.
13. Cut into slices to serve.
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