Recipes

Teatime Treats

Chocolate Swiss Roll

Ingredients 200 ml Flour 45 ml (3 tbsp) Cocoa 10 ml (2 tsp) Baking Powder Pinch of Salt 4 Eggs 15 ml (1 tbsp) Lemon Juice 25 ml (5 tsp) Water 200 ml Huletts White Sugar Chocolate Butter Icing Cream together ¼ cup butter, 1 cup Huletts Icing Sugar, and 25 ml cocoa.

Method

1. Preheat the oven to 200°C. Grease and line a 22 cm x 35 cm Swiss Roll tin.
2. Sift together the flour, cocoa, baking powder and salt.
3. Beat the eggs until light and foamy, then beat in the lemon juice and water. Add the sugar gradually and beat to dissolve. The mixture should be very thick and pale.
4. Sift the dry ingredients over the egg mixture and fold in lightly with a spatula.
5. Pour the batter into the prepared tin. Level lightly if necessary.
6. Bake for 10–12 minutes, then turn out onto a slightly damp cloth and pull the paper off carefully. Cut off the crisp edges to make the rolling easier.
7. Roll up and wrap in the cloth. Leave for a minute or two, and then remove the cloth and allow to cool on a cooling tray. Spread a thin layer of the butter icing over the cake before rolling up again and decorating as desired.