CHOCOLATE LAMINGTON ROULADE For the Swiss roll Sponge Cake: | Scrumptious

CHOCOLATE LAMINGTON ROULADE

For the Swiss roll Sponge Cake:

5 eggs - whisk until fluffy, gradually add:
1/2 cup white sugar
1 tsp vanilla essence

Beat well.

Sift the following thrice:

1/2 cup flour
2 Tablespoons nestle cocoa
1 tsp baking powder

Fold into egg mixture very gently.
Pour into greased, lined Swiss roll pan. Bake at 180 for 7 - 10 minutes.

Roll up in damp cloth. Cool.

Beat 1 fresh cream with 2 Tablespoons castor sugar and few drops of vanilla essence.
Place in freezer to chill (not freeze).

Boil the following until thick

60g butter
1 and 1/2 cups icing sugar
1 cup boiling water
2 tsps cocoa powder
1 tsp Vanilla essence

Cool slightly. Open Swiss roll, pour chocolate sauce, sprinkle with coconut. Place tray on top and flip over, spread with fresh cream and roll up quickly.

Serve immediately.