method
1. Sift flour and cocoa together.
2. Separate eggs, beat egg whites until stiff and gradually add the caster sugar, beating until mixture is thick and sugar completely dissolved.
3. Beat in egg yolks and add hot water.
4. Fold in sifted flour and cocoa.
5. Pour mixture into a buttered Swiss Roll tin lined with greased greaseproof paper.
6. Bake in a moderate oven 180-190°C (350-375°F) for 12 to 15 minutes.
7. Turn immediately on to a clean tea towel which has been well sprinkled with caster sugar.
8. Quickly peel off paper and trim edges with a sharp knife.
9. Roll in towel and cool on a wire rack for 1 hour at least.
10. Unroll cake, spread with filling and re-roll carefully.
11. Dust cake with icing sugar and decorate with chocolate curls.
for the filling
Beat softened cream cheese until smooth, add cream, icing sugar and vanilla essence.
serving amount
serves: 6-8
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1 comments
Nice :)
posted by Mary @ 06:26AM, 7/09/08
This recipe looks delicious ;)but would of been better if we could see a picture of it :P
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