Name: Peanut butter cream roulade
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: eggs; 100 ml brown sugar; 5 ml vanilla essence; 15 ml oil; 15 ml milk; 125 ml flour; 20 ml cocoa powder; salt just a pinch; 250 ml cream; 30 ml castor sugar; 45 ml peanut butter

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Ingredients (11)

	eggs
100 ml	brown sugar
5 ml	vanilla — essence
15 ml	oil
15 ml	milk
125 ml	flour
20 ml	cocoa powder
	salt — just a pinch
250 ml	cream
30 ml	castor sugar
45 ml	peanut butter

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Method:

1 Preheat oven to 180°C. Grease a 35x15cm baking tin.

2 In a bowl, beat the eggs, sugar and vanilla essence until pale and creamy, about 10 minutes.

3 Add oil and milk and gently fold through. Sift together the flour, cocoa and salt and add to egg mixture.

4 Pour the mixture into the prepared baking tin, tilting it to distribute mixture evenly. Bake for 10 minutes or until the cake comes away from the edges.

5 While the cake is in the oven sprinkle the extra cocoa over a tea towel on a clean surface.

6 When cake is done immediately turn out onto the cocoa-covered tea towel and roll from the narrow end into a log.

FILLING

1 Beat the cream until almost thick. Add the sugar and peanut butter and beat until stiff.

2 Carefully unroll the cake and spread the peanut butter cream over the chocolate roulade.

3 Roll up again and lightly dust with more cocoa.