- STEP 1
Grease and line a swiss roll tin using butter and parchment paper (AKA Greaseproof paper)
- STEP 2
Using a stand or hand mixer beat the eggs and sugar together for 10 minuets.
- STEP 3
Sift the flour and the cocoa powder then incorporate using a metal spoon and a cutting motion.
- STEP 4
Put your mixture into the swiss roll tin, level then bake for 8 minuets
- STEP 5
While the sponge is baking coat a sheet of parchment paper well with castor sugar
- STEP 6
Flip out your sponge onto the sheet of parchment paper then remove the paper stuck to the bottom of the sponge
- STEP 7
Roll the sponge then leave in the fridge to completely cool
- STEP 8
Once you have made your filling unroll the sponge, fill it then roll it back up without the parchment paper.
- STEP 9
Chop off the ends, garnish then serve.
- STEP 10
Using a stand mixer (or a hand mixer if you have someone else to help you) whisk the egg whites to soft peaks
- STEP 11
Add the sugar and the water to a small pot, move the pot to combine the two then simmer for about 5 mins or until it thickens.
- STEP 12
Turn the mixer speed up to max then slowly add the sugar syrup.
- STEP 13
Once the mixture reaches stiff peaks allow the mixture to cool for about 5 to 10 mins.
- STEP 14
Once the mixture has cooled add in the softened butter a little at a time.
- STEP 15
Add icing sugar until it thickens.