Tue, 19 December 2023
INGREDIENTS:
· 125g Plain Flour
· 4 Eggs
· Pinch of Salt
· 125g Golden Caster Sugar
· 2 tbsp Cocoa Powder
· 1 level tsp Baking Powder
Icing
· 125g Room temperature Butter
· 200g Icing Sugar, sieved
· 2 tbsp Cocoa, sieved
Filling
· 250ml cream
METHOD:
1. Preheat the oven to 200°C. Line a swiss roll tin 33x23x3cm with greaseproof paper.
2. Put the egg whites into a large bowl, add a pinch of salt. Beat until mixture is stiff and dry looking in appearance. Add the sugar and continue beating until thick and shiny. Finally beat in the egg yolks until thick. Sieve the flour, cocoa and baking powder together and gradually add to the egg mixture folding it together.
3. Transfer the mixture to the prepared tin and spread evenly. Bake on for 10 minutes. Lay a sheet of greaseproof paper dusted with caster sugar on the work surface. When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a knife. Roll the cake up from its longest edge with the paper inside. Leave to cool.
4. Whisk the cream until stiff. Remove the paper from the cake, spread the cream and carefully roll up again into a log.
5. Make the icing by beating butter, sugar and cocoa powder together until smooth. Once that’s done spread the icing over the outside of the log.
6. Use a fork to mark the icing to give the effect of tree bark. Dust with icing sugar to resemble snow and decorate to your pleasing.
