Chocolate Log Recipe |
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You will need:- 3 large eggs 3 oz. castor sugar 3 oz. self raising flour, sieved 1 oz. icing sugar For the filling:- 1 dessertspoon cocoa ¼ pint double cream
Preparation Time:- 35 minutes
Cooking Time:- 15 minutes
Oven Setting:- 425°F; Gas Mark 7
Whisk the eggs and sugar until thick, light and fluffy. Carefully fold in the sieved flour with a metal spoon. Pour into a greased and lined Swiss roll tin approximately 12 by 9 inches. Bake in hot oven for 10 -15 minutes. Remove the cake at once from the tin on to a piece of sugared greaseproof paper. Quickly trim the edge using a sharp knife. Then roll the sponge with the greaseproof paper, (see Quick Tip below).
Dissolve the cocoa in a little water and whip into the cream until it leaves a trail from the whisk.
Gently unroll the sponge and spread evenly with a little of the cream. Re-roll, this time without the greaseproof paper and using a star tube, pipe the top and sides. Sprinkle with icing sugar through a fine sieve.
Quick Tip
Rolling a Swiss Roll: turn sponge on to a sheet of greaseproof paper dredged with castor sugar. Quickly trim edges. Starting at one end, roll up tightly so that the greaseproof is inter-rolled. When cool unroll. Spread the filling and re-roll.
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