Serves 8
Ingredients
3 large eggs
100g (4oz) caster sugar
75g (3oz) plain flour
25g (1oz) cocoa powder
15ml (1 tbsp) Dr. Oetker cornflour
100g (3 1/2oz) Dr. Oetker Continental White Chocolate
150g (5oz) unsalted butter, softened
300g (10oz) + 5ml (1 tsp) icing sugar
100g (4oz) Dr. Oetker Continental Plain Chocolate
Method
1. Preheat the oven to 220°C (200°C fan oven, gas 7). Grease and line a 33 x 23cm (13 x 9 in) Swiss roll tin. Put the eggs and caster sugar in a large bowl and whisk until thick and pale – this will take about 5 mins.
2. Sift the flour, cocoa and cornflour into a bowl, the sieve again on to the whisked mixture. Add 15ml (1 tbsp) hot water and gently mix all the ingredients together. Pour into the prepared tin and spread evenly. Bake in the oven for about 8 mins until risen and just firm to the touch.
3. Meanwhile, place a sheet of baking parchment over a clean, damp tea towel. Turn the sponge on to the paper, peel away the tin lining paper, and cut off the crusts. Quickly cover with another sheet of baking parchment and roll up tightly from one of the shorter ends. Wrap in the tea towel and cool completely.
4. When ready to assemble, break the white chocolate into a heatproof bowl and set above a saucepan of barely simmering water until melted. Remove from the saucepan and set aside.
5. Unwrap the sponge and carefully unroll. Put half the butter in a bowl and gradually sift in 150g (5oz) icing sugar, beating well after each addition.
6. Mix in the melted chocolate and working quickly before the icing sets, spread thickly over the sponge. Roll up the sponge tightly and place on a cake board.
7. Melt the plain chocolate as above. Make up the same quantity of butter icing as above and then carefully fold in the melted plain chocolate. Working quickly, spread over the outside of the chocolate log thickly. Drag a skewer down the length of the sponge at intervals to give a bark-like pattern and dust with remaining icing sugar.
Cooks Tip: To save time, make up the quantity of Dr. Oetker plain chocolate icing and use to cover a Chocolate and Vanilla Swiss Roll.
