This dish contains the following allergens: Eggs, Wheat
Cooking mode
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3 tbsp
cocoa powder
60g
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
80g
caster sugar
3 tbsp
cocoa powder
2oz
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
2oz
caster sugar
Utensils
33cm x 23cm shallow tin
Step 1
Preheat oven to 175°C. Line a33cm x 23cm shallow tin with baking parchment.
Step 2
Sift the flour, cocoa powderand baking powder together and set aside.
Step 3
In a large bowl, add egg whites. Attach the hand mixer attachment to the power base then assemble the whisk.Select power to begin whisking on speed 1 slowing increasing to speed 5 until stiff peaks have formed about 2 minutes.Set aside.
Step 4
In a large bowl, add egg yolks and sugar. Remove the whisk and assemble the beaters. Select power and press the up arrow and mix starting on speed 1 slowing increasing to speed 5. Beat egg yolks with sugar until pale in colour and increased in volume.
Step 5
Fold egg whites into yolks, then very gently fold in flour mixture until fully incorporated.
Step 6
Pour the mixinto prepared tin and distribute it evenly using a knife. Bake for 14 minutes.
Step 7
Once thecakeis baked, take it out of the oven. Place it on a clean damp tea towel, remove baking parchment and roll it up while still warm. Allow it to coolrolled up.
Step 8
When cooled down, unroll the cake, and evenly coat it with a cream filling of your choice. Roll it back up and serve sliced.
Preheat oven to 175°C. Line a33cm x 23cm shallow tin with baking parchment.
3 tbsp
cocoa powder
60g
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
80g
caster sugar
3 tbsp
cocoa powder
2oz
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
2oz
caster sugar
Step 2 of 8
Sift the flour, cocoa powderand baking powder together and set aside.
3 tbsp
cocoa powder
60g
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
80g
caster sugar
3 tbsp
cocoa powder
2oz
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
2oz
caster sugar
Step 3 of 8
In a large bowl, add egg whites. Attach the hand mixer attachment to the power base then assemble the whisk.Select power to begin whisking on speed 1 slowing increasing to speed 5 until stiff peaks have formed about 2 minutes.Set aside.
3 tbsp
cocoa powder
60g
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
80g
caster sugar
3 tbsp
cocoa powder
2oz
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
2oz
caster sugar
Step 4 of 8
In a large bowl, add egg yolks and sugar. Remove the whisk and assemble the beaters. Select power and press the up arrow and mix starting on speed 1 slowing increasing to speed 5. Beat egg yolks with sugar until pale in colour and increased in volume.
3 tbsp
cocoa powder
60g
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
80g
caster sugar
3 tbsp
cocoa powder
2oz
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
2oz
caster sugar
Step 5 of 8
Fold egg whites into yolks, then very gently fold in flour mixture until fully incorporated.
3 tbsp
cocoa powder
60g
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
80g
caster sugar
3 tbsp
cocoa powder
2oz
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
2oz
caster sugar
Step 6 of 8
Pour the mixinto prepared tin and distribute it evenly using a knife. Bake for 14 minutes.
3 tbsp
cocoa powder
60g
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
80g
caster sugar
3 tbsp
cocoa powder
2oz
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
2oz
caster sugar
Step 7 of 8
Once thecakeis baked, take it out of the oven. Place it on a clean damp tea towel, remove baking parchment and roll it up while still warm. Allow it to coolrolled up.
3 tbsp
cocoa powder
60g
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
80g
caster sugar
3 tbsp
cocoa powder
2oz
plain flour
1 tsp
baking powder
4
eggs, yolks and whites separated
2oz
caster sugar
Step 8 of 8
When cooled down, unroll the cake, and evenly coat it with a cream filling of your choice. Roll it back up and serve sliced.
