Choc Roll with Nutella and Rasberry Jam
My First Trial :) |
CHOC ROLL with NUTELLA AND RASPBERRY JAM
Prepare a 20 x 30cm shallow tin- lined and greased with baking paper.
3 eggs
75 gm castor sugar
50 gm Self-raising flour
25 gm cocoa powder
extra castor sugar for dusting
Spread of your choice - I used Nutella and Raspberry Jam
Method:
Beat eggs till light and frothy. Add sugar and continue to beat.
In another bowl, sieve flour and cocoa powder. Slowly fold flour mix into egg mix.
Pour into prepared tin
Bake in pre-heated oven for 15-20 mins or until cooked when tested with a skewer.
While cake is baking, spread a piece of baking paper with castor sugar sprinkle on it.
Remove cake from over, turn over and remove paper. Place cake right side down on the new baking paper with sprinkled castor sugar. Cover cake with a piece of tea-towel and allow to cool 10-15mins.
When cooled, remove tea towel and spread Nutella and raspberry jam on cake. Using a palette knife, make a dent 1 ince from the shorter side of cake and start rolling, using the sugared paper as a guide. Roll it tight and tighten the paper's side edges. Leave roll to 'take shape' for another 30mins before cutting into slices.
Try it!
** Hope to get my new oven soon so that I can continue to experiment with new recipes. Miss baking so much......
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Sheen Mars is a SAHM who loves the simple pleasures of home-cooked meals. Get more scrumptious ideas on Sheen's Tea-time and Simple Desserts Treats(Western and Asian) at=>> http://missionpossible-sahm.blogspot.com/search/label/Sheen's%20Tea-time%20and%20Dessert%20Treats
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