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  • Baking Heaven

    CAKE HEAVEN

    Nov 04, 2021 5 minutes

    Hot chocolate Swiss rolls

    MAKES 8-10

    For the sponge

    6 large free-range eggs, separated
    150g (5½oz) golden caster sugar
    50g (1¾oz) cocoa powder

    For the filling

    175ml (6fl oz) double cream

    To decorate

    50g (1¾oz) dark chocolate, melted
    mini marshmallows cocoa powder, for dusting

    1 Preheat the oven to 180˚C/Gas Mark 4. Grease a Lakeland Swiss Roll Tin and line with baking parchment.

    2 Put the egg yolks and sugar in a large bowl and whisk with a handheld electric whisk until the mixture is thick and pale. Sift in the cocoa and fold in with a metal spoon.

    In a separate bowl, beat the egg whites until the mixture forms soft peaks. Fold the egg whites into the yolk mixture with a metal spoon a third at a time, being careful

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