5 eggs, separated
1 cup sugar, divided
1 cup whipping cream
2 ½ cups icing sugar, divided
½ + â…“ cup cake flour
¼ cup baking cocoa
2 tbsp milk
â…“ cup butter, softened
1 ½ tsp vanilla extract
½ tsp cream of tartar
¼ tsp salt
1) Line a 32cm x 22cm baking pan with wax paper; grease the paper.
2) Place egg whites in a small mixing bowl and let stand at room temperature for 30 minutes.
3) In a large mixing bowl, beat egg yolks on high until light and fluffy.
4) Gradually add half cup of sugar, beating until thick and lemon-colored.
5) Combine flour, cocoa and salt and gradually add to egg yolk mixture until blended.
6) Beat egg whites on medium until foamy.
7) Add cream of tartar and beat until soft peaks form.
8) Gradually add remaining sugar, beating on high until stiff peaks form.
9) Stir a quarter into chocolate mixture.
10) Fold in remaining egg whites until no streaks remain.
11) Spread batter evenly in prepared pan.
12) Bake at 180 °C for 12-15 minutes or until cake springs back – take care not to overbake.
13) Cool for 5 minutes and then invert onto a linen towel dusted with icing sugar.
14) Peel off the wax paper.
15) Roll up in the towel, starting with a short side.
16) Allow to cool on a wire rack.
17) In a mixing bowl, beat cream until it begins to thicken and add sugar.
18) Beat until stiff peaks form, then chill.
19) Unroll cooled cake and spread filling to within 1cm of edges.
20) Roll up again and place on the serving platter; chill.
21) Beat the third of a cup of butter and cocoa together with 2 cups icing sugar, vanilla extract and milk to form icing.
22) Ice the cake, using a fork to create a bark-like look.
23) Icing sugar can be dusted over the cake once iced.