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1
Break the chocolate into small pieces and melt suspended over a pan of boiling water.
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2
Add the cream to a bowl and whip with a hand mixer.
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3
Pour in the melted chocolate from Step 1.
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4
Mix the chocolate and cream together briskly with a whisk.
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5
Keep whisking until fully mixed.
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6
Make a meringue by whisking together the egg whites with a hand mixer.
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7
In a separate bowl, combine the egg yolks and sugar with the sifted flour, cornstarch and cocoa.
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8
Add 1/3 of the meringue and mix until smooth.
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9
Add the rest of the meringue in 2 more batches and mix in.
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10
Line a baking tray with baking paper and pour the mixture from Step 7 in from a height to eliminate any excess air.
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11
Bake for 10 minutes in an oven preheated to 180C.
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12
Once baked, wrap tightly in cling film whilst still warm.
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13
(Once cooled, peel away the wrap to get rid of the burnt surface).
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14
Lay the sponge on top of some baking paper and spread the cream from Step 4 evenly over the top.
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15
Heap the cream up more on the side closest you so that the middle of the rolled cake is more cream-filled.
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16
Roll the sponge away from you gently.
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17
Then wrap with cling film and chill in the refrigerator to finish.
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18
Fluffy Strawberry Cream Swiss Roll.
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19
Matcha Swiss Roll Adzuki Cream.
