4 XL eggs
1⁄2 cup castor sugar
1⁄4 cup cake flour
1⁄4 cup cornflour
1⁄4 cup cocoa
1 teaspoon baking powder
1 teaspoon vanilla essence
Pinch of salt
•Beat eggs until stiff and white
•Add sugar and beat till it leaves a peak
•Sift the dry ingredients 3 times and sift it one more time into egg mixture and fold in with a metal spoon.
•Lastly add vanilla essence
Pour into a greased and lined swissroll pan and bake at 200° for 10-15 minutues.
Once baked turn onto wax wrap which is sprinkled with castor sugar. Roll up with wax wrap and cover with a damp cloth. Leave to cool.
Whip 250ml fresh cream with 2 tablespoon icing sugar. Unroll swissroll. Spread with fresh cream, grate dairy milk over and sprinkle some chopped pecans. Roll up.
Melt 1 dairy milk. Pour in fresh cream to the consistency of your choice and pour over swissroll. Decor as desired.