Ingredients
- 4 large eggs
- 100 g caster sugar
- 65 g self-raising flour
- 40 g cocoa powder
For the chocolate icing and topping:
Butter(dairy free!)
- 4 tbsp apricot jam(or any other flavour you wish)
- icing sugar, for dusting
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| The mixture should look like this. Method |
1. Preheat the oven to 200°C/gas 6. Grease and line a tin with baking parchment.
2. For the sponge, place the eggs and sugar together in a large bowl. Using an electric hand whisk, beat the mixture until it is pale, light and frothy.
3. Sieve the flour and cocoa powder into the bowl and carefully fold in to the egg mixture take care not to beat any of the air out of the mixture.
4. Pour in to the lined tin and spread out into the corners. Bake in the middle of the oven for about 8-10 minutes until pale golden and the sides are shrinking away from the edge of the tin.
5. Place a piece of baking parchment bigger than the Swiss roll on the work surface. Invert the cake on to the paper and remove, peel away the baking parchment.
6. Trim the edges of the cake with a sharp knife. Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool.
7. While the cake is cooling, make the icing. Whisk in butter (as much as you need) and icing sugar. Add cocoa powder until brown.
8. Uncurl the cold Swiss roll and remove the paper. Spread the jam on the log and re-roll tightly. cake off from one end, . Transfer the large piece of cake to a serving plate and cover with chocolate icing.
9. Dust with icing sugar and run a fork through the icing to make it look more like a log!!
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| The finished result!! |
