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Ingredients
3 medium eggs
75 g (3 oz) light brown sugar
75 g (3 oz) plain flour
2 tsp Schwartz Cinnamon Ground
225 g (8 oz) butter
450 g (1 lb) icing sugar
2 tbsp cocoa powder
2 tbsp milk
Preheat oven to 190C, 375F or gas mark 5. Grease and line an 18 x 28 cm (7 x 11 in) Swiss roll tin with baking parchment. Whisk eggs and brown sugar until light and creamy. Sift flour and cinnamon together and gently fold into egg mix then spread into tin. Bake for 15-20 minutes until cake is well risen and firm. Turn onto a sheet of greaseproof paper then place another sheet on top and roll up. Leave until cold.
Cream butter, icing sugar and cocoa powder together then mix in milk. Unroll cake and spread with a thin layer of butter cream before re-rolling. Spread or pipe over remaining icing and use a fork to pattern surface.
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