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Ingredients

• 4 Large Eggs
• 100g Caster Sugar
• 65g Self-raising Flour
• 40g Cocoa Powder
• 600ml Double Cream
• Icing Sugar for dusting

[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Preparation

1. Add the 4 eggs and sugar into a mixing bowl and whisk until very pale.
2. Sieve into the bowl 65g of Self-Raising Flour and 40g of Cocoa Powder and mix until fully combined.
3. Pour onto a lined shallow baking sheet and spread out to cover the entire tray.
4. Bake for 8 minutes on 200 degrees.
5. In a separate mixing bowl, add the 600ml of Double Cream or Whipping Cream. And Whisk until light and fluffy.
6. Place a tea towel on the work surface and cut a sheet of grease proof paper a similar size to the towel and it lay on top.
7. Sprinkle a small amount of icing sugar onto the grease proof paper.
8. Once the cake has cooled enough so that it’s suitable to touch, up turn the cake onto the grease proof paper.
9. Place the cake in front of you so that it lays horizontal. Score the cake roughly 1 inch in from the right edge with a knife from top to bottom, making it easier to roll.
10. Peel away the lining from the bottom of the cake and spread the cake with a filling of your choice, I used Chocolate Spread. Add your cream on top and using the tea towel and grease proof paper, roll the cake folding it in on itself from right to left, creating a roulade.
11. Dust with icing sugar and slice to serve

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