Baking

Grated chocolate sponge roll

GRATED CHOCOLATE    Sponge Roll
10
30M

Ingredients

Method

1.Preheat oven to 180°C/350°F. Grease a 23cm x 32cm (9-inch x 13-inch) swiss roll pan; line base and long sides with baking paper, extending the paper 5cm (2 inches) over sides.
2.Beat egg yolks and sugar in a small bowl with an electric mixer for 5 minutes or until thick and creamy. Transfer mixture to a large bowl; fold in hot water and chocolate, then fold in sifted flour.
3.Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into chocolate mixture. Spread mixture into pan.
4.Bake sponge for 12 minutes.
5.Meanwhile, place a piece of baking paper cut the same size as pan on bench; sprinkle with extra sugar.
6.Turn hot sponge onto the sugared paper; peel away lining paper. Using paper as a guide, loosely roll sponge from long side. Stand 2 minutes; unroll. Cool; trim all sides of sponge.
7.Make vanilla cream; beat ingredients in a small bowl with an electric mixer until soft peaks form.
8.Spread sponge with vanilla cream. Using paper as a guide, roll sponge from long side.

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