Chocolate Swiss Roll
Serves 6
Ingredients:
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3 eggs |
½ cup caster sugar |
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1 tspn gluten free baking powder (recipe here) |
1/3 cup cornflour |
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2 tbspn cocoa |
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To Serve: |
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2 tbspn apricot or plum jam |
2 tbspn brandy or other liqueur |
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300 ml carton whipping cream |
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Method:
Beat eggs until creamy, adding sugar, until mixture triples in volume. Sift cornflour, baking powder and cocoa. Fold into egg and sugar mixture a tablespoon at a time.
Grease and line a Swiss Roll tin. Pour in mixture. Bake in moderate oven 12 – 15 minutes. Turn out onto a sheet of greaseproof paper while still warm, roll up gently and leave to cool.
Warm jam in the microwave or small saucepan with the brandy or liqueur, and whip the cream with a little sugar.
Unroll the chocolate sponge and spread with the jam/liqueur mixture, spread whipped cream liberally over (right to the edge and nice and thick!). Roll sponge up again in the same direction as before (carefully...) and dust top with icing sugar. The roll will crack in places, so don’t panic! It will still taste heavenly.