Chocolate Swiss Roll
3 eggs separated
¾ cup castor sugar
½ cup s.r. flour
1 tablespoon cornflour
2 tablespoons cocoa. flour, cornflour and cocoa sifted twice
swiss roll tray lined with baking paper and sprayed with cooking spray
whip the egg whites till white peaks form. really stiff .Beat in the castor sugar gradually. Beat in the egg yolks. Fold in the flour with the lowest speed.
Pour onto the prepared swiss roll tray and bake in 180 degrees oven for 12 to 14 mins.
In the meantime put a tea towel on the bench covered with greaseproof paper which has been dusted with icing sugar.[use a sieve to dust icing sugar with]
Tip the cake out on the prepared greaseproof paper when cooked and peel the baking paper off and using the longest side gently roll the tea towel, paper and cake over just once and leave for five mins. gently unwrap the tea towel and paper away from the cake.leave cake rolled up till cooled.. don’t unroll the cake.
When cooled spread the middle with jam and fill the cake with whipped cream
Gently roll it over to form a log. transfer on a tray and ice with chocolate icing and hundreds and thousands.
To make choc icing
¾ cup icing sugar
1 tablespoon of cocoa
knob of softened butter
Mix with hot water to make a paste[use only a tiny amount of hot water at a time]