A chocolate sponge cake roll made from cocoa, eggs, sugar and flour known as chocolate Swiss roll (or chocolate jelly roll). The thin cake is spread with cottage cheese mixture before rolled up. The dessert is then served in circular slices.
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Ingredients :
Serves 12
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3 eggs
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heaping
1/3
cup superfine sugar, plus extra for sprinkling
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1 tbsp unsweetened cocoa
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scant 1 cup self-rising flour
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1 tbsp boiled water, cooled
For the filling :
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1 cup cottage cheese or low-fat cream
cheese
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1 tbsp finely grated orange rind
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2 tsp honey
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Method :
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Preheat the oven to 425°F/220°C. Line a
12 inch x 9 inch / 30cm x 23cm jelly roll pan with nonstick parchment paper.
Cut 2 more sheets of the same size and reserve.
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Break the eggs into a heatproof bowl and
add the sugar. Place the bowl over a pan of simmering water and whisk
until the whisk leaves a trail when dragged across the surface. Remove
from the heat and whisk until cool.
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Sift the cocoa and flour together in a
separate bowl, then stir lightly into the egg mixture. Add the cooled
boiled water, stir, then pour into the prepared pan. Tap the pan
lightly on the counter to remove any air bubbles.
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Bake for 8-10 minutes, or until the top
springs back lightly when touched. Remove from the oven. Invert the
cake onto one of the reserved sheets of parchment paper, sprinkled with
superfine sugar. Remove the pan and carefully strip off the parchment
paper. Place the other reserved sheet of paper on top then carefully
roll up and leave until cold.
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To make the filling, beat the cheese,
orange rind, and honey together in a bowl. When the jelly roll is cold
unroll and spread with the cottage cheese mixture, then carefully roll
up. Trim the edges and serve cut into thin slices.
Nutritional Facts :
Calories: 102
Fat: 2.6g
Saturated Fat: 1.0g
Salt: 0.3g
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