Woman's Day
Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease a 26 x 32cm Swiss roll pan. Line with baking paper.
2.In a large bowl, beat eggs with an electric mixer until frothy. Gradually add 1/2 cup sugar, beating until thick and pale. Mixture should hold its shape (this can take up to 10 minutes of beating).
3.Sift flour and cocoa together. Fold lightly into egg mixture, followed by water.
4.Pour mixture into prepared pan. Bake, 12-15 minutes, until sponge springs back when touched lightly with a fingertip.
5.Line a soft, clean tea towel with baking paper. Sprinkle with extra sugar. Turn out cake and remove baking paper from bottom. Trim edges. Roll up from long side with the tea towel. Cool completely on a wire rack.
6.Unroll cake. Cover with half the cream. Sprinkle with raspberries. Re-roll without tea towel and transfer to a serving plate. Serve sliced with remaining cream, if you like.
It’s very important to roll this cake while it’s hot, to prevent cracking. If desired, you could also spread cake with 3/4 cup raspberry jam before adding cream and berries.
Note
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