This light, thin cake is covered with chocolate butter icing and rolled tightly — then a tender coating of
chocolate doubles the pleasure. Serve in elegant slices.
Servings 12
CAKE
1 baking tray – size 9”x 11” approx.
4 large eggs
½ cup flour (maida)
3 tbsp cocoa powder
½ cup plus 2 tbsp powdered sugar
2 level tsp baking powder
1 tsp vanilla essence
CHOCOLATE FILLING
½ cup white butter – softened
¾ cup icing sugar – sifted
¼ cup cocoa, approx.
1 tsp vanilla essence
COATING
Some powdered sugar or chocolate coating as for eclairs (pg 58)
Separate white and yolk of eggs. Beat egg whites in a dry pan, till stiff.
Gradually add sugar to egg whites, beating after each addition. Gently add yolks and mix lightly.
Sift maida, cocoa with baking powder.
Add maida to eggs & fold gently with a spoon. Add essence. Do riot over mix. Pour into a greased and dusted rectangular baking tray. Tilt the tray to spread mixture uniformly. Bake for 15 minutes in a preheated oven at 200°C. When the cake leaves the sides of the tray and is springy to touch, remove from oven.
Spread 1 tbsp powdered sugar on a grease proof paper or aluminium foil and turn out the cake over the sugar. Roll the cake along with the paper. Let it cool down completely before spreading the filling.
To prepare the filling, sift sugar & cocoa powder. In a pan put softened butter. Beat till fluffy. Add all the other ingredients and beat well till well mixed. (Add more cocoa & sugar, according to your taste.)
Spread the chocolate filling on the cool cake and roll forwards.
Pack roll tightly in aluminium foil and keep in the fridge for 2-3 hours.
If you like a chocolate topping, do as given on page 58 for eclairs (step 11). Pour chocolate in the centre along the length of the roll. Let it drizzle on the sides. Let the chocolate dry. To serve, cut the roll into 10-12 pieces.