30 minutes. Serves 4–6.
- 3 x 60 g eggs, separated
- 1/2 cup caster sugar
- 2 tablespoons sifted cocoa
- 1 teaspoon vanilla essence
- 3/4 cup cream, whipped
- 1 punnet fresh strawberries
- or raspberries (optional)
- Preheat oven to 180°C. Line a 30 cm x 25 cm Swiss roll tin with baking paper. Beat the egg yolks with a whisk or electric beater until thick and creamy. Gradually beat in sugar. Sift cocoa then fold into the egg yolk mixture with the vanilla essence.
- Beat egg whites until soft peaks form and fold into cocoa mixture. Pour at once into prepared tin and bake for 15 minutes, until the cake has drawn away from sides and springs back when gently touched in the middle.
- Have ready a tea towel liberally sprinkled with caster sugar. Turn the cake out onto the towel and carefully peel away the base paper. While still warm, roll the cake up, including the towel, and leave on a wire rack to cool. When completely cooled, unroll and spread with whipped cream. Scatter over sliced strawberries or raspberries, if using. Roll the cake up and chill in the refrigerator for
note: don’t be alarmed if the cake starts to crack when you shape it into a roll as the cream will bind it well. The melt-in-the-mouth quality of this roulade is worth a crack or two.