125 g (4 oz) self-raising flour
2 tablespoons cocoa
3 eggs
125 g (4 oz) caster sugar
2 tablespoons hot water
additional caster sugar
sifted icing sugar
chocolate curls
2 tablespoons cocoa
3 eggs
125 g (4 oz) caster sugar
2 tablespoons hot water
additional caster sugar
sifted icing sugar
chocolate curls
for the filling
250 g (8 oz) packaged cream cheese, softened at room temperature
1/2 cup cream
1/2 cup sifted icing sugar
1 teaspoon vanilla essence
1/2 cup cream
1/2 cup sifted icing sugar
1 teaspoon vanilla essence
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.
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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