Choc-Raspberry Cream filled Swiss Roll
Posted on 03/10/2010
4 medium eggs
3/4 cup caster sugar
1 teaspoon baking powder
3 tablespoons dutch cocoa powder
1/2 - 3/4 cup Vitarium Plain Flour
600 ml whipped cream
Beat together 4 eggs and 3/4 cup caster sugar till light and pale yellow. Measure 3 tablespoons of cocoa and place into a 3/4 cup measure, add enough plain flour to fill to 3/4 cup. Sift together baking powder, cocoa and flour and using a metal spoon fold gently into egg mixture.
Line a 37 x 25 x 2cm tray with baking paper (allowing the paper to overlap all edges). Spread mixture carefully into the tray and bake in a 200C oven for approximately 10 minutes (do not let it burn, it cooks quickly). Place a clean tea towel and a layer of baking paper sprinkled with caster sugar on bench. When the roll has baked turn it out onto the paper.
Moisten a kitchen cloth with cold water and move it along the baking paper so that it will be easy to remove; you might have to moisten it many times. Just move it along a small area, and then moisten it again so that it stays cold. Continue till paper is removed.
Cool slightly then spread with raspberry jam and whipped cream. Using the paper and tea towel roll up the cake into a log and allow to cool.