60g Plain Flour
100g Caster Sugar
½ Teaspoon Baking Powder
Gas Mark 5 for 15-20 Minutes (Light and bouncy cake-style)
Please note: The Flour and Cocoa can be added up to your own preference on how chocolaty you want the roll to be! Just ensure it adds to 100g, or whichever equivalent you choose to do!
1. Whisk Eggs and Sugar together to get a thick pale mixture
2. Sift cocoa, flour and baking powder together into the eggy-sugar mixture and fold carefully
3. Pour into a lined tin and cook for approximately 20 minutes
4. When soft and bouncy to touch remove from the oven and immediately turn upside down onto a new sheet of baking powder
5. Score very lightly with a knife along one end of the roll about an inch in and tightly curl up with the baking liner – don’t worry about any cracks etc – the ones you can see will be on the inside of the roll! This method ensures the outside is perfectly smooth and professional-looking!
6. When curled tightly wrap in a cold damp clean tea towel and leave to cool completely.
7. When cooled, carefully unwrap.
8. Whisk the cream into a light whip and spoon into the centre of the roll – spread across like jam on toast, right to the edges.
9. Using the score from before, curl up the roll with the cream inside – obviously not quite as tightly.
10. Where the ends meet should be on the bottom of the roll against the plate. Cut off both ends to make sure the cake is slick and smooth