· 3 Eggs
· 1 cup Sugar
· 1/3 cup Water
· 1 tsp Vanilla
· 3/4 cup Flour
· 1 tsp Baking Powder
· 1/4 tsp Salt
· 2 tbsp Cocoa Powder
· Icing Sugar
· 1/3 cup Butter
· Icing sugar (I don’t have a measured amount)
Preheat your oven and line a baking tray or Swiss roll tin with baking parchment and grease it with butter so that the cake doesn’t stick when it comes out. (I’ve found that the parchment alone doesn’t work so well…)
In a large bowl, beat the eggs on high speed for a few minutes until they are all light and fluffy.
Slowly add the sugar on a low speed 1 tbsp at a time, then the water and vanilla.
Gradually add in the flour, cocoa powder, baking powder and salt. This is important as you do not want to add them all at once. The batter should be pale, light and slightly bubbly.
Pour your batter into the tin and spread evenly into the corners. Tap the tray on a surface a few times and pop it into the oven for 10-15 minutes or its set and a light golden colour.
(Our oven is hotter at the back than the front so halfway through I usually turn it around, so it bakes evenly.)
When the cake is out the oven, immediately sift icing sugar all over it and place a tea towel or piece of parchment over it. Carefully flip the cake over and lift the tray off. Cut off the edges of the cake and then slowly and carefully roll your cake up from the narrow end. Not too tight, it might break when you unroll it.
For the icing/ filling, just whip the butter on high speed for 5-10 minutes and then add roughly an equal amount of icing sugar. When the consistency is light, creamy and not too thick (it should spread easy) then it’s done!
Let your cake cool down completely before unrolling it and filling. When you’re ready to ice it, simply unroll it slowly and cover the inside in your icing, (you can also use whipped cream or jam) and roll it back up again. Sprinkle with icing sugar like snow and its ready to eat!