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    Special creations

    Oct 14, 2020 4 minutes
    Supplied

    Spongy Chocolate Fresh Cream Swiss Roll With A Bubbly Chocolate Ganache

    5 jumbo eggs (or 6 large eggs, separated)
    1 cup castor sugar
    1 tsp vanilla essence
    ¼ cup oil
    1/3 cup boiling water
    3 tbs cocoa
    ¾ cup cake flour
    1 tsp baking powder
    ¼ cup Maizena

    Preheat the oven to 170°C and line a Swiss roll pan with baking paper.

    Dissolve the cocoa in the boiling water and set aside. Sift the dry ingredients.

    Beat the egg whites until stiff. Add the castor sugar a little at a time and beat well.

    Beat the yolks and add the vanilla essence, oil and the cocoa mixture to the egg yolks.

    Add the egg mixture to the beaten whites and mix well. Fold

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