4 extra large eggs (separated)Pinch cream of tartar2/3 cup castor sugar60g melted butter1 teaspoon peppermint essence½ cup flour¼ cup cocoa powder + 2 tablespoon for rolling1 teaspoon baking powder¼ teaspoon salt Also needed-1 tin caramel treat250ml fresh cream1 slab plain Dairymilk chocolate1 slab Peppermint Crisp chocolate
1. Preheat oven to 170°C.2. Spray a 30cmx40cm baking pan with nonstick spray.3. Then line with parchment paper. Spray the parchment paper too.4. Use an electric mixer and in a clean dry glass/metal bowl, beat the egg with the cream of tartar.5. When the eggs start to foam, slowly add in ⅓ cup of the sugar.6. Beat until stiff peaks form. Set aside. 7. In another bowl, beat the egg yolks with the other half ⅓ cup sugar and peppermint essence until pale and creamy.8. Sift the flour, cocoa powder and baking powder together 3 times into a large bowl.9. Add salt into dry ingredients. 10. Pour the melted butter and egg yolk mixture over the dry ingredients. 11. Beat together until completely combined.12. Use a silicone spatula to gently fold in the stiff egg whites until completely combined.(Over-mixing and being heavy handed will deflate the stiff whites, we want the batter to be very light.)13. Pour batter into pan. Shimmy the pan on the counter to smooth out the top. It will be a very thin layer. 14. Bake in the preheated oven for 12-15min or until the top of the cake gently springs back when touched with your finger. Do NOT over bake!15. As the cake is baking, place a piece of parchment paper larger than the cake, flat on the counter. 16. Sprinkle lightly with cocoa powder. 17. Once the cake comes out of the oven, immediately invert it onto the parchment. 18. Peel off the parchment paper that was on the bottom of the cake. 19. Starting with the narrow end, slowly and gently roll the cake up with the parchment. The cake will be warm. 20. Allow the cake to cool completely rolled up in the parchment paper.21. Empty half tin of caramel treat and add a dash of milk to it. Beat till smooth.22. Once cooled, slowly and gently unroll the cake. 23. Spread the caramel treat on top, leaving about a 2cm border around the cake. 24. Gently roll the cake back up, without the parchment this time.25. Place on a wire rack set on a baking sheet (to catch the extra ganache).26. Heat the cream in a saucepan on the stove, then add chopped dairymilk to it. 27. Remove from heat. Mix till ganache thickens and pour over the swiss roll.28. Chop Peppermint Crisp chocolate.29. Sprinkle over the cake generously.30. Leave the cake in the fridge to chill and set.
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