Add the egg yolks, remaining 1/3 cup (70g) sugar and vanilla extract to a separate large bowl and whip on high speed for 5 minutes until it becomes thick and pale. Add half of the egg white mixture to the egg yolk mixture and use a spatula to gently fold through until almost completely combined. Add the remaining egg white mixture and repeat until mixture is uniform.
Sift the dry ingredients for a second time over the egg mixture. Gently fold through until well combined. Lastly, drizzle the melted and cooled butter over the cake batter and fold through until you can see no streams of shiny butter. This batter is very light.
Add the batter to the prepare baking tray and use a spatula to gently spread the mixture as evenly as you can. Bake for 10 minutes. Take out of the oven
and gently run a knife around the side of the tray to help loosen the cake. Dust with about 2 tbsp of cocoa powder. Place a large piece of baking paper over the cake followed by a large chopping board. Flip the cake over onto the chopping board and take the baking tray away. Peel the baking paper away from the bottom of the cake. Tightly roll the cake starting from the narrow end. You will have baking paper rolled up with the cake. This is going to help stop the cake from sticking onto itself as it cools. Allow to cool completely at room temperature.
Chantilly Cream
Add all the ingredients in a large mixing bowl (glass or metal, not plastic) and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip until you reach stiff peaks. This usually takes about 3 – 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter, start again!
Chocolate Sauce (Microwave Method)
Add all the ingredients to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth. Allow to cool slightly before pouring on top of some desserts. Goes nicely on top of ice-cream when it’s warm.
To thin out your sauce for things like drizzling on cupcake and cakes, simply microwave for 10 seconds at a time, stirring between each interval until it’s thin enough to drizzle.
Chocolate Sauce (Double Boiler Method)
To make the chocolate sauce over a double boiler, simply add the ingredients to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely.
Let’s put it together!
Slowly and gently unwrap the room temperature Swiss roll. Keep the baking paper underneath as it will help us roll it back up. Add the chantilly cream and spread around evenly leaving about an inch gap on one end of the cake. Begin rolling from the end that has the gap. Do this slowly whole rolling tightly. Using the baking paper to do this make it a really easy process. Wrap in plastic wrap and place in the fridge for one hour or overnight so that everything
sets.
Once chilled, unwrap the Swiss Roll Cake and carefully transfer onto a cooling rack with a baking tray underneath. Drizzle the chocolate ganache on top, completely covering it. Allow to set, slice and serve.
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