Ingredient
250g Castor sugar
5eggs separated
65g plain flour
65g cornflour
3 tablespoon, cocoa powder pinch
of salt ready to use chocolate mousse
Method
Beat the Castor sugar & eggs yolk until smooth & pale sift the flour + cocoa powder together & fold into the eggs,sugar mixture beat the eggs white with salt add to the mixture, pour the butter onto a baking tray that's lined with lightly buttered, greaseproof paper spread if out as evenly as you can bake in a moderately hot oven for a about 10 minutes or until the top of the cake is golden brown, turn the cake out onto a tea towel, roll up & leave to cool unroll spread the top with chocolate mousse, roll up again dust the top of the roll with cocoa powder before serving, note instead of chocolate mousse you could use fresh cream flavoured with cocoa powder, use whipping cream & whisk til the cream is stiff perfume with cointreau, if you like.
250g Castor sugar
5eggs separated
65g plain flour
65g cornflour
3 tablespoon, cocoa powder pinch
of salt ready to use chocolate mousse
Method
Beat the Castor sugar & eggs yolk until smooth & pale sift the flour + cocoa powder together & fold into the eggs,sugar mixture beat the eggs white with salt add to the mixture, pour the butter onto a baking tray that's lined with lightly buttered, greaseproof paper spread if out as evenly as you can bake in a moderately hot oven for a about 10 minutes or until the top of the cake is golden brown, turn the cake out onto a tea towel, roll up & leave to cool unroll spread the top with chocolate mousse, roll up again dust the top of the roll with cocoa powder before serving, note instead of chocolate mousse you could use fresh cream flavoured with cocoa powder, use whipping cream & whisk til the cream is stiff perfume with cointreau, if you like.
