This iconic dessert is so simple and fast, you can whip it up while the oven is preheating. Its up to you what you fill it with but its great with sweetened vanilla flavored whipped cream, and delicious also with stewed fruit or fresh berries folded through cream. You will need a slice or swiss roll tin approximately 32cm x 24cm
METHOD
- Preheat oven on hot air/ fan forced to 160c and add low humidity steam
- Lightly grease and line tin with baking paper, lightly spray with baking spray
- Beat yolks and sugar until pale and glossy
- Add sifted corn flour and cocoa powder and fold through.
- In a separate clean bowl, beat whites till soft peaks form and gently fold through yolk mix a third at a time.
- Tip into prepared tin, bake for approximately 15 minutes or until risen and cooked through .
- Remove from the oven and cool slightly before tipping onto baking paper dusted with the extra cocoa powder and roll into log.
- Cool completely before unrolling and filling with cream and or fruit
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Ingredients
3 eggs at room temperature separated
½ castor sugar
3 tbsp Corn flour and 3tbsp good cocoa powder sifted together
1tbsp extra cocoa powder to finish
