Method
- whisk the egg whites until just stiff
- add the 25g of sugar and whisk until the peaks hold
- in a separate bowl whisk the egg yolks and 50g sugar until light and fluffy
- mix the cocoa, cinamon, ground ginger and a pinch of ground cloves
- add the mixed powders to the egg and sugar mixture and whisk until mixed
- add the egg white mixture and fold in
- grease and line a swiss roll tin with baking parchment
- spread the mixture evenly
- bake in a pre-heated oven for 12-14 minutes at 170C fan
- cover with a towell and leave for a couple of minutes
Method adding the cream
- whip a quantitiy of cream until stiff or you can use butter cream if you prefer the filling sweet
Method for the Chocolate Granache
- break the chocolate into a bowl
- heat the cream until not quite boilding and add to the chocolate
- leave for one minute and stir until mixed
- spread over the cake sponge
- cut into 4 or 8 pieces and roll towards you
- spread the chocolate cranache over each of the rolls taking care to cover the ends
- allow to cool and set in the fridge
The spices and mixed spice make a less sweet roll. If you like a sweet roll then use butter cream. The spices are optional at any time.
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