- 500ml double cream
- 50g icing sugar
- 50g cocoa powder
- 1 teaspoon vanilla extract
- 6 egg yolks
- 100g caster sugar
- 5 tablespoons cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 6 egg whites
- 4 tablespoons sugar
- icing sugar for dusting
Prep:45min › Cook:15min › Extra time:30min › Ready in:1hr30min
- Preheat oven to 190 C / Gas mark 5. Line a 33x23cm (13x9 in) swiss roll tin with parchment. In a large bowl, whip cream, 50g icing sugar, 50g cocoa and 1 teaspoon vanilla until thick and stiff. Refrigerate.
- In a large bowl, use an electric mixer to beat egg yolks with 100g sugar until thick and pale. Blend in 5 tablespoons cocoa, 1 1/2 teaspoons vanilla and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 4 tablespoons sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared tin.
- Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean towel with icing sugar. Run a knife around the edge of the tin, and turn the warm cake out onto the towel. Remove and discard the baking parchment. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
- Unroll the cake, and spread the filling to within 2 to 3cm of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with icing sugar before serving.
I am in love with chocolate log! - 08 Dec 2010
Sorry really didn't like this recipe, my son and I did it exactly to the t and nobody liked it, won't be doing it again! - 11 Dec 2013
Great recipe but what cocoa powder did you use? I used the Cadburys Bournville cocoa powder and it made the cake really bitter - 09 Dec 2013