Prep 10 mins
Cook 10 mins
I had eaten many pieces of these logs and then I was lucky enough to go to a demonstration by the lady who was 'famous' in our little town for the making of them. These used to be a staple at all afternoon tea's or suppers.
- 3 eggs
- 1⁄3 cup sugar
- 1 tablespoon cornflour (heaped)
- 1 tablespoon cocoa (level)
- whipped cream, for filling
- chocolate icing or frosting, to cover
- chopped nuts, for decoration
- glace cherries, for decoration
- Set oven to 375'F/190'C.
- Place a sheet of greaseproof paper or baking paper on a flat oven tray.
- Have a clean tea-towel sprinkled with a little castor sugar or icing sugar ready on counter top.
- Beat eggs & sugar together in a bowl set over a bowl or pot of hot water.
- Beat until very light, thick, and fluffy.
- Sift together the cocoa and flour and then fold into the egg mixture with a metal spoon.
- Pour onto the paper lined tray and quickly spread into a large rectangle.
- Bake in oven for 7-10 minutes until sponge springs back when lightly pressed with a finger.
- Carefully flip onto sugared towel and gently peel off paper. Roll up with the paper on the inside and allow to cool for 5 minutes.
- Unroll and remove paper. Reroll to cool completely covered lightly with tea-towel.
- When cold unroll again and spread over a thick layer of whipped cream which has been sweetened with a little sugar & vanilla essence.
- Reroll and cover outside with your favourite chocolate icing/frosting.
- Place on an oblong serving platter.
- Sprinkle over some chopped nuts and place a line of halved glace red cherries along the centre top of the roll.
- Slice to serve.