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Chocolate Swiss roll

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 7
Servings 10
Time 15


  • 140
    icing sugar
  • 40
    cocoa powder
  • 8
    large eggs, separated
  • 380
    can caramel topping, lightly whipped
  • 125
    cream, whipped
  • 1
    Flake bar, roughly crumbled


Grease and line a Swiss roll tin.
Sift together the icing sugar and cocoa powder.
Beat the egg yolks, icing sugar and cocoa powder together until well combined.
Whisk egg whites until stiff peaks form, then fold egg yolk mixture into whites.
Pour into a prepared baking tray and bake at 180 °C for 20 to 25 minutes.
Remove from the oven and turn out onto a damp tea towel.
Roll up immediately in the tea towel and allow to cool.
To assemble, unroll the cake when cool.
Spread three quarters of the caramel over the cake.
Top with three quarters of the whipped cream.
Roll up the cake, using the tea towel as a guide.
Mix the remaining cream and caramel together, spread over the rolled cake and sprinkle with the crumbled Flake bar.

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