Cake of the month: grated chocolate sponge roll

We’ve taken a retro favourite, dressed up the flavours and added a bit of chocolate flair. All ready to wow the crowd.

Grated chocolate sponge roll

SERVES 10 PREP and COOK TIME 30 MINUTES (+ COOLING TIME)

4 eggs, separated

½ cup (110g) caster sugar 2 tablespoons hot water

60g dark chocolate, grated coarsely ½ cup (75g) self-raising flour 2 tablespoons caster sugar, extra dark chocolate, extra, to decorate VANILLA CREAM

¾ cup (180ml) thickened cream 2 teaspoons icing sugar mixture 1 teaspoon vanilla extract

1 Preheat oven to 180°C (160°C fan-forced). Grease a 23cm x 32cm Swiss roll pan; line the base and long sides with baking paper, extending the paper 5cm over the sides.

2 Beat the egg yolks and sugar in a medium bowl with an electric mixer for about 5 minutes or until thick and creamy. Transfer the mixture to a large bowl; fold in the hot water and chocolate, then fold in the sifted flour.

3 Beat egg whites in a clean bowl with an electric mixer until soft peaks form; fold into the chocolate mixture. Spread the mixture evenly into the pan.

4 Bake sponge for about 12 minutes.

5 Meanwhile, place a piece of baking paper cut the same size as the pan on the bench; sprinkle with extra sugar.

6 Turn hot sponge onto the sugared paper; peel away the lining paper. Using the paper as a guide, loosely roll the sponge from the long side. Stand for 2 minutes; unroll. Cool; trim all sides of sponge.

7 VANILLA CREAM: Beat all the ingredients in a small bowl with an electric mixer until soft peaks form. 8 Spread sponge with Vanilla Cream. Again, using the paper as a guide, roll the sponge from the long side. Serve sponge roll topped with the extra grated dark chocolate or small chocolate curls, if desired.

Not suitable to freeze or microwave.