Wednesday, April 09, 2008
Nana's Chocolate Roll
Ingredients for Cake:
1/2 Cup White Sugar
1/2 Cup Plain Flour
4 Teaspoons Cocoa
I Teaspoon Cornflour
1/2 Teaspoon Cream of Tartar
1/2 Teaspoon Bicarb Soda
I Tablespoon Butter
1 Tablespoon Warmed Syrup
Method for Cake:
Pre-heat oven to 210 degrees (fan forced)
Line a Slice Tin with Baking Paper; if not using Baking Paper, grease the tin then line with Grease Proof Paper, grease the paper and flour it as well.
Sift flour, cocoa, cornflour, Cream of Tartar and Bicarb Soda together and set aside.
Combine syrup and butter and warm until butter melts.
Beat egg whites and sugar with an electric mixer until stiff.
Slowly add yokes to egg white mixture and continue beating until all blended in.
Lightly fold combined flour etc. into the egg mixture using a wooden spoon or spatular - do not beat. Beating will remove the "air" and the sponge will turn out flat. The flour and egg just need to be blended together gently.
Lastly, fold in melted butter and syrup....again, folding gently so as not to disturb the "air" in the mixture too much.
Pour in to prepared Slice Tin and bake for 12 minutes (approx. time - depending on oven)
While the cake is baking, wet a clean tea-towel and wring out until just damp in preparation to roll the hot cake in.
Have a little bit of extra flour sitting in the sifter (not much....about a Dessert spoon or so)
Remove cake from oven, sprinkle sifted flour lighty over the top of the cake (very lightly), lay damp tea towel over the top, carefully turn the cake over and out so that it is laying on the damp tea-towel.
Carefully peel off Baking Paper, then slowly and again carefully, roll the cake up in the tea towel and leave sit for about a minute.
Unroll it, carefully removing the tea towel.....then re-roll the cake without the tea towel.
Leave to cool before unrolling and adding mock cream.
Ingredients and Method for Mock Cream:
4 Tablespoons Butter
4 Tablespoons Castor Sugar
Small splash Vanilla
A little warm milk
Beat butter, sugar and vanilla until white and creamy looking - the sugar graduals will still be slightly visible. Slowly add warmed milk, about a teaspoon at a time while still beating until sugar is dissolved.