I was very bad today...
I made a Grated Chocolate Roll.



I was really doing a test run because I thought I'd make it for my neighbours in the back house for tomorrow which is Easter Sunday here.

Ingredients

Grated Chocolate Roll

4 eggs separated
1/2 cup castor sugar
2 tablespoons hot water
60g dark chocolate, grated
1/2 cup Self raising flour
2 tablespoons castor sugar, extra

Vanilla Cream

3/4 cup thickened cream
2 teaspoons icing sugar
1 teaspoon vanilla

Method:

Need a swiss roll pan. 25cm x 30cm
Heat oven to moderate.

Separate eggs.

Beat egg yolks and sugar in small bowl for about 5 mins.
Fold in hot water and grated chocolate. (personally I found 2 tablespoons hot water a little to much but it's hot here. I would have liked to keep the grated chocolate more whole)
Fold in sifted flour.

Beat egg whites until soft peaks form.
Fold into other mixture.
Pour into prepared pan.

Bake for 12 minutes in a moderate oven.

Turn immediately onto paper sprinkled with extra sugar. I used a regular baking paper.

Trim edges (I didn't bother)

Roll up IN THE PAPER. Meaning don't do what I did and do it like sushi/nori roll as the cake will stick to itself as it's rolled warm. Allow the sugared paper to be rolled inside the cake.

Stand it rolled for 2 minutes.
Unroll
Allow to cool.

Spread with the vanilla creme.
Roll up.
Top with extra cream if you want. I made some shards of chocolate to sprinkle on top of it and added some sliced strawberries. YUM

Recipe and photo from Women's Weekly "Cakes and Slices". Thankyou!

Yum Yum.... what is "castor" sugar? Lucky neighbors.

Lucky me too that I tested it. lol

Castor sugar is very, very fine white sugar.
It's not icing sugar. Not sure what it would be called there.
I'll look into it. I've seen it with 2 different spellings as well. castor/caster




Well, I guess it's not readily available over there?
Can make your own by processing regular granulated white sugar. Has nothing else in it. Just sugar.

I found this site with useful info about the various types of sugar.

http://whatscookingamerica.net/Infor...SugarTypes.htm

Learned something new today!

Seems to me that if a recipe asks for this fine type, you should use it.
There will be less space between the grains and therefore a cup of fine sugar will be MORE sweet than regular size granulated. So the recipe may change as to the outcome if another sugar is used instead.

Excellent site. Thanks. I wasn't sure how to describe it.

This roll is really a rolled up sponge cake so using other sugar wouldn't work. I have made cakes using my usual granulated raw sugar and it's difficult to get the sugar combined with the other ingredients and it's best not to over beat a sponge.

Yes, a rolled up sponge cake or a jelly roll as they are called. (Not cause there is jelly in it). Very good and many, many kinds to choose from.