EASY EVERY DAY TRIED & TESTED RECIPES FOR EVERYONE AROUND ME
Chocolate Roll
Ingredients For Vanilla Roll
4 Eggs
1 Cup Caster Sugar
1 Cup All Purpose Flour
3 Tsp Baking Powder
1 Tsp Vanilla Essence
Method
Preheat Oven to 150C (300F). Line a 8 x 12 inch sheet pan with Parchment paper.
Separate the Yolks from Whites.
Beat Whites till stiff peaks are formed. Set Aside.
Beat Yolks and Sugar till very pale and light, about 4 minutes.
Add Flour and Baking Powder and fold with silicon spatula.
Add the Mixture to Stiff Whites and fold.
Spread on sheet pan and bake for 15 minutes or until done.
Take out the sponge on damp kitchen towel or butter paper and roll while still hot. Gently Roll and let it cool completely.
Ingredients For Custard
1 Liter Milk
4 Tbsp Cocoa Powder
2 Tbsp Cornflour
1/4 Cup Sugar
Method
In a heavy base sauce pan boil milk. let it simmer while adding other ingredients.
Add Cocoa powder while whisking.
Add Sugar and keep whisking.
Lastly take a little milk out of it and add corn flour. pour it back and keep whisking until thick.
Assembling
Dish out the custard in your serving dish and let it cool a bit.
Gently un fold the roll and remove paper or cloth.
Place it in the custard while its still warm.
Let it cool down and keep in fridge to chill.
Use Room Temperature Ingredients.
Do not over mix sponge batter or else your roll will be stiff.
Handle the roll gently.
You can adjust the quantity of Cocoa and Sugar in Custard as per your taste.
You can pour whipped cream on chilled roll.
Notes