Sunday, June 14, 2015

Madalene’s Chocolate Roll (Nana)

Madalene’s  Chocolate Roll (Nana)


4 Large Eggs

1/2 Cup Sugar

1/2 Cup Plain Flour

4 Teaspoons Cocoa

1/2 Teaspoon Cream of Tartar

1/2 Teaspoon Bi-carb Soda

2 teaspoons Syrup

1 Teaspoon Butter


Sperate eggs - whites in to mixing bowl - yolks set aside to use later.

Add sugar to egg whites - beat until stiff.

Add egg yolks to the bowl one at a time while still beating and continue beating until well mixed.

While that is beating - sift flour, cocoa, Cream of Tarta and Bi-carb Soda into a container. 

Remove bowl with egg mixture from mixer (the next step is done by hand).

Then sift the dry ingredients into egg mixture - fold it all in slowly - no hard beating, it will get rid of all the air in the mixture (we need that so it will rise).

Heat butter & syrup - then drizzle into mixture - folding it in.

Pour into a large slice tray that has been buttered, then greaseproof paper added, then buttered again and lightly floured.

Bake in an HOT oven for approx. 12 mins.  (Hot Fanforced oven is 220-240 degrees C)

While that is cooking prepare a damp tea towel, ready for rolling the cake in when it comes out of the oven.

When cooked, turn out on to damp tea towel - peal the paper off carefully - *then roll the cake up in the tea towel.  

Allow it to sit for about a minute.  

Carefully unroll the tea towel off and re roll the cake straight away and allow to cool.

Once it's cool, unroll carefully and add a thickish layer of  mock or fresh cream - re-roll and sprinkle with a little flour.

*the cake is rolled in the damp tea towel to prevent it from splitting when rolled.

Madalene's Mock Cream


2 Tablespoons Butter 
4 Tablespoons Sugar
1 Teaspoon Vanilla
A little Milk (heated).


Add butter, sugar and vanilla into mixing bowl - beat on high until the mixture looks creamy white and the sugar is almost dissolved.  Slowly add in heated milk while still mixing - I add a teaspoon at a time, waiting until one lot is mixed through before adding more.  It could take up to a Tablespoon of heated milk to dissolve the remaining sugar (sometimes more).

NB. I don't use this recipe anymore - I use Italian Buttercream to fill the roll instead - it's less sweet.