BLACK FOREST SWISS ROLL

4 extra large eggs, separated 5ml vanilla essence 250ml castor sugar 30ml warm water

250ml flour 10ml baking powder 45ml cocoa powder

FILLING

400g tin of cherries 10ml custard powder

25ml water 10ml cherry liqueur (optional)

250ml cream, whipped

TOPPING 100g chocolate 50ml extra cream Beat the egg yolks, vanilla and sugar until light and pale in colour. Beat in the warm water.

Sift the flour, baking powder and cocoa. Fold into the egg mixture.

Beat the egg whites until medium stiff peaks form and fold into the batter.

Spread the mixture into a 23x30cm Swiss roll tin that has been lined with non-stick baking paper and greased. Bake at 180°C for 15-20 minutes or until firm to the touch.

Place a damp tea towel on your surface. Place a piece of baking paper on top and sprinkle it with castor sugar. Turn the baked Swiss roll onto the paper. Peel away the paper from the cake and discard. Trim the edges and roll up with the paper. Wrap in the tea towel. Allow to cool.

Carefully unroll and spread with the whipped cream and then the cherry filling. Roll up again.

FILLING: Drain the cherries and put the juice into a bowl. Either heat on the stove in a small pot or in the microwave until boiling.

Mix the custard powder with water and stir into the liquid. Stir until thickened and boiling. Remove from the heat and add the liqueur if using. Add the cherries back and allow to cool in the fridge.

TOPPING: Combine the chocolate and cream and melt in the microwave on low heat for 1-2 minutes. Stir until smooth.

Cool and drizzle over the Swiss roll.