-
1
Add the butter and milk to a bowl and melt together.
-
2
Sift the cake flour.
-
3
Line the baking tray with baking paper.
-
4
Preheat the oven to 180C.
-
5
In a bowl, add the eggs and granulated sugar and whisk together.
-
6
Halfway through whisking, mix the mixture while suspended over a pan of boiling water until it thickens enough to leave light trails.
-
7
Take off the heat and continue to whisk until the mixture forms stiff peaks.
-
8
Spend the final 1 minute whisking around the edges of the batter.
-
9
Sift the powder ingredients into the mixture and fold in gently and lightly, occasionally scooping from the bottom.
-
10
Add the cocoa powder to the butter and sugar mixture from Step 1, and use a whisk to combine well.
-
11
Add 1 ladle of the egg mixture to the cocoa mixture and mix gently.
-
12
Repeat this step once more before adding all of the cocoa mixture back to the egg mixture.
-
13
Stir gently and remove any lumps.
-
14
If you're mixture hasn't shrunk in volume at this point, then you're doing great!
-
15
Make sure to mix slowly when adding the cake flour and the cocoa mixture to the egg mixture.
-
16
Pour the batter into the baking tray.
-
17
Remove any excess air pockets by lightly dropping the pan onto the work surface and then bake in a preheated oven at 180C for roughly 10-12 minutes.
-
18
When baked, drop the pan lightly onto the work surface once more to prevent shrinking.
-
19
Wrap the sponge with Saran wrap and let it cool so that you can remove the baked surface easily.
-
20
Because you can remove the crust of the sponge nicely, we don't need to turn it over.
-
21
For the filling, whip the cream, sugar and brandy together until you get stiff peaks.
-
22
Spread the cream all over the top of the sponge and add your favourite fruits.
-
23
Now to roll.
-
24
When rolling, push the sponge gently and roll the baking paper little by little.
-
25
Lastly, wrap the roll cake in cling film and leave to rest in the fridge for 2 hours or more to finish.
-
26
The completed roll cake.
