1oz plain flour
1oz cocoa powder
Quarter tsp of salt
3 extra large eggs, separated
Quarter tsp of cream of tartar
4oz caster sugar
2/3 drops almond essence
Buttercream filling:
3.5 oz butter
5oz icing sugar
2oz cocoa powder
a splash of brandy or rum
Caster sugar for dusting
cocoa powder for sifting* (do not use 'drinking' chocolate, it is not a substitute)
(Sometimes I make this with extra thick double cream as the filling and the 'coating'. Just subsitute sufficient quantity of fresh cream to make enough to line the inside of the roulade/sponge mix and still have enough to coat the finished cake) - and only use 1 oz of sugar.
Preheat the oven to Gas 4. Grease a 23 cm x 33 cm Swiss roll tin and line with baking parchment.
Make the sponge - sift the flour, cocoa and salt together and set aside.
Sprinkle a large piece of greaseproof paper with caster sugar and set aside.
Put the egg whites in a large clean bowl and whisk until frothy. Add the cream of tartar and whisk until stiff. Gradually add the sugar until the mixture forms soft peaks.
Place the sugar in a separate bowl add the egg yolks and whisk until pale and thick. Add the almond essence.
Use a metal spoon to stir in the reserved flour and cocoa mixture. Finally, lightly fold in the egg whites until well blended - take care not to beat the air out of the mixture.
Spoon the mixture into the Swiss roll tin and level the top. Bake for 15-20 minutes or until sponge-like to the touch.
Turn the sponge onto the greaseproof paper dusted with caster sugar. Peel away the baking parchment and roll the sponge with the greaseproof paper inside. Leave to cool.
Buttercream:
Beat the butter in a mixing bowl until smooth and then gradually beat in the icing sugar and cocoa powder. Add the brandy and mix well.
Once the sponge has cooled unroll it carefully and spread it with half the filling and roll it up again - without the greaseproof paper this time.
Spread the rest of the filling over the cake to cover it. * Decorate it using the tines of a fork to resemble a log and dust with cocoa powder. Decorate with a sprig of holly.
* or use the remainder of the whipped double cream/cocoa/brandy mixture!
at!