250ml cake flour
5ml baking powder
25ml cocoa powder
4 extra-large eggs
3ml vanilla essence
whipped cream to fill swiss roll and to decorate with
Preheat oven to 200°C.
Line a swiss roll baking tin with greaseproof paper and apply Spray ’n Cook to the greaseproof paper.
Sift flour, baking powder, salt and cocoa three times.
Whisk eggs and sugar in a bowl until light and creamy. It must be very thick.
Add water and vanilla essence and fold in dry ingredients with a metal spoon or spatula.
Pour into tin and bake for 12-15 mins.
Have a damp tea towel ready, sprinkled with castor sugar. Immediately turn swiss roll onto tea towel.
Place another damp tea towel over swiss roll and cool before trimming edges and rolling.
Trim edges and roll.
Allow to cool completely.
Unroll swiss roll and spread with whipped cream.
Decorate swiss roll with whipped cream, shaved chocolate and “chocolate brittle”
To make the chocolate brittle:
Melt chocolate and spread out on a clean surface.
Sprinkle with chopped nuts, when set break into coarse pieces
Note: Never over bake a swiss roll as this results in cracking during rolling. Speed is essential to get an unbroken and evenly rolled cake. For swiss roll to retain surface layer, place a damp tea cloth sprinkled with sugar and another damp cloth over the cake as well.