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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I had eaten many pieces of these logs and then I was lucky enough to go to a demonstration by the lady who was 'famous' in our little town for the making of them. These used to be a staple at all afternoon tea's or suppers. Ingredients:
3 eggs |
1/3 cup sugar |
1 tablespoon cornflour (heaped) |
1 tablespoon cocoa (level) |
whipped cream, for filling |
chocolate icing or frosting, to cover |
chopped nuts, for decoration |
glace cherries, for decoration |
Directions:
1. Set oven to 375'F/190'C.
2. Place a sheet of greaseproof paper or baking paper on a flat oven tray.
3. Have a clean tea-towel sprinkled with a little castor sugar or icing sugar ready on counter top.
4. Beat eggs & sugar together in a bowl set over a bowl or pot of hot water.
5. Beat until very light, thick, and fluffy.
6. Sift together the cocoa and flour and then fold into the egg mixture with a metal spoon.
7. Pour onto the paper lined tray and quickly spread into a large rectangle.
8. Bake in oven for 7-10 minutes until sponge springs back when lightly pressed with a finger.
9. Carefully flip onto sugared towel and gently peel off paper. Roll up with the paper on the inside and allow to cool for 5 minutes.
10. Unroll and remove paper. Reroll to cool completely covered lightly with tea-towel.
11. When cold unroll again and spread over a thick layer of whipped cream which has been sweetened with a little sugar & vanilla essence.
12. Reroll and cover outside with your favourite chocolate icing/frosting.
13. Place on an oblong serving platter.
14. Sprinkle over some chopped nuts and place a line of halved glace red cherries along the centre top of the roll.
15. Slice to serve.
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