What you need
3 eggs, separated
¾ cup caster sugar
¾ cup SR flour
¼ cup CADBURY BOURNVILLE Cocoa
1/3 cup boiling water
1 cup jam
1½ cup thickened cream, whipped
CADBURY BOURNVILLE cocoa, extra, for dusting
1. BEAT the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, beating well between each addition. Fold through the egg yolks one at a time. Sift the flour and cocoa onto the surface and fold through the mixture. Pour the water down the side of the bowl and fold through. Spoon the mixture into a greased and lined 32cm x 22cm Swiss Roll pan.
2. BAKE in a moderate oven 180°C for 15-20 minutes. Turn out onto a tea towel and roll up from a short side. Leave rolled until cool.
3. UNROLL the sponge and spread evenly with jam and cream. Roll to enclose the filling. Dust liberally with cocoa and serve.
A timeless chocolate classic dessert I used to enjoy making with my grandmother all those years ago. Put your own twist to the filling by trying fresh berries, adding liqueur to the cream or just grating chocolate on top!