Nostalgic dessert

Spend a bit of downtime baking this classic chocolate dessert – it can be made up to a day ahead, perhaps on Saturday for rounding o Sunday lunch

Chocolate swiss roll

SERVES 6 PREP 30 mins COOK 10 mins plus cooling EASY V

60g self-raising lour

3 tbsp cocoa powder

3 eggs

75g golden caster sugar, plus extra

for sprinkling

For the illing

200ml double cream

½ tsp vanilla extract

50g icing sugar, sifted, plus extra

for dusting

1 Heat the oven to 220C/200C fan/ gas 7. Line a 22 x 32cm swiss roll tin (if it’s 20 x 30cm, that’s still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.

2 Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and thick. Use a spoon to gently fold in the flour mixture until completely incorporated.

3 Gently scrape the mixture into the tin and spread to the corners. Bake for 9-10 mins until springy to the touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter over some caster sugar. When the sponge is cooked, use oven gloves to invert it onto the sugar-coated paper. Lift o the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to help you roll the sponge into a spiral, with the parchment running through it. Leave to cool completely.

4 While the cake is cooling, make the filling by whisking all the ingredients together until the cream sti ens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to help you roll the sponge around the filling. Lift onto a serving plate and dust with icing sugar. Serve straightaway or chill for up to 24 hrs.

PER SERVING 332 kcals • fat 21g • saturates 12g • carbs 29g • sugars 21g • ibre 1g • protein 6g • salt 0.2g