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Chocolate Log
Spread with jam and rolled up, a chocolate log
Ingredients
3 eggs
1/2 cup sugar
1/2 teaspoon vanilla essence
2 tablespoons cocoa
1/4 cup Edmonds plain baking flour
1 teaspoon Edmonds baking powder
25 g butter, melted
1 tablespoon water
Preparation
Beat eggs, sugar and vanilla until thick
Sift cocoa, flour and baking powder together
Add to egg mixture
Add butter and water
Pour mixture into a greased and lined 20 x 30 cm sponge roll tin
Bake at 190°C for 10-12 minutes or until cake springs back when lightly touched
When cooked turn onto greaseproof paper, sprinkled with sifted icing sugar
Spread with jam and roll from the short side immediately, using the paper to help
Leave the roll wrapped in the paper until cold
When cold, ice with chocolate butter icing and pipe with a shell pattern icing tube to resemble a log.
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