A gluten free pudding that the whole family loves.
With only four ingredients to make the sponge this is a very quick pudding that you can fill with anything you like!
I find that wrapping the rolled cake in a tea towel when it comes out of the oven helps it to not split as you unroll it later. However, make sure the tea towel is wrapped inside the cake and then use it to cover the outside.
6 eggs, separated
150g caster sugar
2 teaspoons vanilla essence
50g cocoa powder
Preheat the oven to 180 degrees Centigrade.
Line a Swiss roll tin with baking parchment.
In a large bowl whisk the egg whites until stiff.
Add 50g of the sugar and whisk till shiny.
In another large bowl whisk the yolks and remaining sugar until thick and creamy.
Add the vanilla and sifted cocoa powder in to the yolks.
Fold in gently.
Take a spoon of egg white and fold into the yolks to loosen the mixture.
Now add the rest of the egg white mixture and fold in gently.
Pour the cake mix onto the Swiss roll tin, spread gently to the edges.
Bake in the oven for 20mins.
Allow to sit in the pan for 5-10 mins.
Spread a clean tea towel onto the work surface.
Carefully tip the cake upside down, length wise on the tea towel.
Gently remove the baking parchment.
Fold any overhang of the tea towel over the cake and then roll from one short end to the other, make sure the tea towel is between the cake as you roll.
Place the wrapped roll onto a cooling rack.
200mls whipping cream
2 tablespoons caster sugar
50g dark chocolate, grated
Whip the cream and sugar until thickened, fold in the grated chocolate.
Unwrap the cake gently, spread the cream mixture over the bottom two thirds of the cake.
Roll gently towards the non cream end.
Serve with fresh fruit.