Chocolate Swiss  Roll Cake

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A simple childhood favourite. Light and airy chocolate sponge rolled with cream into an eye-catching swirl.

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1. Whisk egg whites and half the sugar until firm peaks.

2. In a separate bowl, whisk egg yolks and remaining sugar until a ribbon forms when the beaters are lifted.

3. Add cocoa powder, flour, baking powder, espresso powder and salt into a bowl and whisk together. Sift in half the cocoa-flour mixture, and half the whipped egg whites into the egg yolk bowl and fold together.

4. Add in the remaining cocoa flour mix, baking powder, salt and remaining egg whites and fold through.

5. Pour into swiss roll pan and bake. Cool for ten minutes, then invert onto sugar coated tea towel. Remove paper and roll into tea towel.

6. Once completely cool, unroll from tea towel, spread with jam and re-roll, wrap in plastic wrap and refrigerate to set. Then serve

7. Melt chocolate in bain marie and whisk in cream to make chocolate ganache. Pour ganache over sponge roll and refrigerate before slicing.

This makes the perfect afternoon snack or make-ahead dessert.