This delish chocolate roll was created by Meme Olson - our youngest customer so far.
Ingredients:
- 3 Eggs
- ¾ cup caster sugar
- ⅔ cup self raising flour
- 1 tbsp cocoa powder
- 2 tbsp hot water or warm milk
- 1 tbsp caster sugar, extra
- ½ cup thickened cream
- 1 tsp icing sugar
- Icing sugar to dust
- 2 tbsp Riley Daily Rose coffee (plunger grind)
Method:
- Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 26cm x 32cm swiss roll pan with baking paper.
- In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar and beat until thick and pale - the mixture will hold its shape (this will take up to 10 minutes).
- Sift flour and cocoa together.
- Gently fold flour mixture into egg mixture, followed by milk or water.
- Pour into pan. Bake 12-15 minutes, until the sponge springs back when lightly touched.
- In a coffee plunger (or other coffee brewer), add 2 tbsp of Riley Daily Rose and as little water as possible to allow the coffee to brew.
- While the cake is in the oven, put the cream, 1 tsp of icing sugar and the coffee (to taste) in a bowl and beat with a mixer (or by hand). Once the cream is made, set aside in the fridge until needed.
- Place a clean tea towel on the bench. Sprinkle with extra caster sugar. Turn the cake out onto sugar and gently peel back the paper.
- Working quickly, trim edges, then roll up with a tea towel. Set aside to cool completely on a wire rack.
- Unroll swiss roll. Spread with cream. Re-roll without a tea towel. Transfer to a serving plate. Dust with icing sugar and serve with fresh berries.
YUM!
