4 large Eggs
100g Caster Sugar
65g Self Raising Flour
40g Cocoa Powder
Fresh Berries or Cherry Compote
300ml Double Cream
2 tbsp Icing Sugar
- Preheat the oven to 220, line a baking tray (13 x9″) with non stick parchment.
- Whisk the eggs and sugar until the mixture is light and frothy and the whisk leaves a trail when lifted.
- Sift the flour and cocoa and add to the egg mixture, fold it in making sure not to knock the air out of the eggs.
- Pour the mixture into the baking tray and tilt the tray to make the mixture spread evenly. As the mixture has no fat in, it wont spread out and even in the oven so make it as even without flattening it at this stage.
- Bake for 10 minutes or until the sponge begins to shirk from the edges and is slightly springy to the touch.
- Lay out a piece of parchment or a dish cloth and sift cocoa onto it. Invert the cake onto it and then peal the parchment of the bottom carefully.
- Gently mark (but don’t cut) the a line along the short side of the cake about an inch in from the end. This will help you to roll when you have the filling is on the top.
- Mix the cream with the sifted icing sugar and whisk until it is soft peaks (remember the cream will continue to stiffen after you stop whisking so don’t over whisk).
- If using a compote, spread it on the cake now. I think its particularly nice to make the cake a bit wet with it. If your using fresh berries, slice them so that they will lie flat on the cake.
- Spread the cream across the cooled cake and then sprinkle with the berries (if using fresh berries).
- Now roll the cake up. It’s really about being brave and firm, the cake is quite strong so don’t be afraid of it! Take the parchment the end of the cake that you marked with a knife. This will form the centre of the roll, be firm and push it around into the centre supporting it with the parchment. Make sure the end is tucked firmly in and then continue a tight roll. If you need more help with this and check out this super cute patterned roll video by Dulce Delight