Ingredients
- 75 g caster sugar
- 70 g flour
- 5-10 g cocoa powder
- 3 eggs
- For filling...
- 300 mls whipping cream
- Dash of liqueur/brandy
- For icing…
- 225 g unsalted butter softened
- 450 g icing sugar sifted
- 25 g cocoa
Servings:
Instructions
- Pre-heat oven 180 C. Line a large Swiss roll tin.
- In a bowl whisk eggs and sugar until pale and fluffy, thick enough to leave a substantial trail with the whisk.
- Sieve flour and cocoa powder together. Fold in gently into egg mix using a metal spoon or spatula.
- Pour mixture into tin.
- Bake for 8-12mins until springy to touch and slightly shrunk from edges.
- Turn out onto a sheet of baking parchment and trim off edges. Lay another sheet on top and roll up (empty). Set aside to cool.
- Meanwhile whip cream & blend in liqueur for filling.
- Unroll cake and remove paper. Spread upper surface of cake with cream and re-roll, with join placed on underside to hold in place.
- For butter icing, beat sugar and cocoa into butter, gradually until well blended, adding a little hot water from the kettle – only a tsp at a time – if the mixture is too stiff.
- To complete cake, cut obliquely and arrange like a log.
- Spread liberally with icing and mark with a fork to resemble bark. Dust with icing sugar.
Recipe Notes
Also pictured Yellow Pea Soup recipe.