16 oct

Chocolate Roll

Miss V Haigh, Goulburn Branch

MAKES ONE 23 CM CAKE

110 g (½ cup) caster sugar

2 eggs

150 g (1 cup) self-raising flour

95 g (¹/₃ cup) cocoa powder

1 teaspoon boiling water

Filling

60 g (¼ cup) butter, softened

40 g (¹/₃ cup) icing sugar

¼ teaspoon vanilla essence

Preheat oven to 170°C. Lightly grease and flour a 23 x 13 cm swiss roll tin.

Using an electric beater, whisk the sugar and eggs in a bowl until thick and pale. Sift the flour and cocoa into a bowl and gently fold into the egg mixture with the boiling water. Spoon the batter into the tin, smoothing the top even.

Bake for 15 minutes, or until cooked through. Turn the hot cake out onto a tea towel and carefully roll it up using the towel as a guide. Leave to cool.

For the filling, beat the butter, icing sugar and vanilla in a bowl until very pale and creamy.

Carefully unroll the cake and spread with the filling. Re-roll the cake and serve.