Ingredients
Chocolate & raspberry swiss roll
Method
Chocolate & raspberry swiss roll
1.Preheat oven to moderate, 180°C. Lightly grease a 26cm x 32cm Swiss roll pan. Line with baking paper.
2.In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar, beating until thick and pale. Mixture should hold its shape (this can take up to 10 minutes).
3.Sift flour and cocoa together onto a piece of baking paper. Fold lightly into egg mixture, followed by water.
4.Pour mixture into prepared pan. Bake for 12-15 minutes until sponge springs back when lightly touched.
5.Line a soft, clean tea towel with baking paper. Sprinkle with extra sugar. Turn cake out onto sugar. Remove lining. Trim edges of cake. Roll up from long side, using tea towel as a guide.
6.Cool roll completely on a wire rack. Unroll. Cover with half the cream. Sprinkle with berries. Re-roll, without the tea towel. Transfer to a serving plate. Serve sliced with extra whipped cream.
✦ It is very important to roll this cake while hot to prevent cracking. ✦ Spread cooled cake with ¾ cup raspberry jam before spreading with whipped cream, if preferred.
Note
