Preheat oven to 180..grease and line with wax wrap 2 swiss roll pans
One third cup castor sugar
Beat egg whites stiff..gradually beat in castor sugar
1 cup cake flour
½ cup castor sugar
2 level teaspoon baking powder
¼ cup oil
One third cup water
2 tablespoon cocoa
Sift the dry ingredients into the egg yolks
Add the oil,water,and essence..beat until blended..
Fold the 2 mixtures together..divide between the 2 pans..bake for approx 7-10 minutes each..turn out onto a wax paper sprinkled with sugar while still hot..remove bottom wax paper..roll and allow to cool...when cool cut swiss roll into 3 strips without unrolling the swissroll
Then unroll 1 strip,remove wax paper spread a layer of beaten fresh cream,roll up and make it stand upright..spread cream on all the strips and shape strips carefully into circles around the central roll...cake should be cut in wedges when serving to reveal a striped pattern...reserve two strips to place as a layer ontop of the big cake...this is optional..
Melt 100g dairy milk chocolate in
250ml fresh cream
Add 3 tablespoon nutella
And 3 tablespoon icing sugar
Allow to harden in fridge..scrape into kenwood bowl and beat with baloon whisk till fluffy..
Cover cake with mousse..and decorate with twix fingers and flowers