|2/3 cup||castor sugar|
|1 tsp||vanilla essence|
|1 tsp||baking powder|
|2 tbsp||cocoa powder|
|raspberries — plus extra to garnish|
Preheat the oven to 180C. Grease and line either one big or two smaller Swiss roll pans with baking paper.
Sift flour, baking powder, cocoas and salt 3 times.
Using an electric mixer, beat egg whites until stiff, then gradually add caster sugar and beat until glossy.
Add the egg yolks and vanilla essence to the egg whites and beat until combined.
Fold the dry ingredients into the egg mixture.
Pour and smooth out the batter into the Swiss roll tray(s).
Bake in the preheated oven for 10-12 minutes or until a skewer popped into the cake comes out clean.
Remove from the oven and while hot pop it onto a clean kitchen towel – the top of the cake, on the kitchen towel side.
Remove the baking paper from the Swiss roll.
Holding onto the kitchen towel and Swiss roll, along the long side, start rolling the Swiss roll in the kitchen towel into the Swiss roll shape and allow to cool in this position.
Once cool, unroll the Swiss roll and fill and decorate as desired.
Serving suggestion: spread a layer of chocolate ganache, then a layers of fresh cream and some chopped strawberries to cut through the sweet flavours. Once you’ve added your desired filling layers, roll the Swiss roll back up and transfer onto your serving plate.
Decorate as desired – top with more chocolate ganache and raspberries for a sweet tart note.
Reprinted with permission from Sadie’s Bubble of Yum, follow along on Instagram for more.