Photo by Julie O’Malley
1/2 cup castor sugar (with 1/3 cup removed for actual cake)
1/4 cup flour
3 Tablespoons cocoa powder
300ml whipping cream
Extra cocoa/icing sugar to dust
1. Preheat oven to 200c (180c fan forced).
2. Grease and line a 25×30 Swiss roll tin, or a tin of similar dimensions.
3. Re-grease the baking paper on the top surface.
4. Sift flour and cocoa until light and uniform in colour – this may take upwards of three times.
5. Beat the 3 eggs with 1/3 cup sugar for 8 minutes until thick and ribbony.
6. Fold in flour and cocoa and spread into prepared tin. Bake for 10-12 minutes until just cooked.
7. While cake is cooking place a clean tea towel on a flat surface, top with large sheet of baking paper and sprinkle evenly with castor sugar.
8. When cake is cooked turn immediately onto sugared towel, remove baking paper on the bottom of cake and roll using the tea towel and fresh paper as a guide.
9. Let cool in rolled position for 5 minutes and then unwrap and cool until room temperature.
10. While cooling, chop 4 strawberries finely and 2 into quarters and whip the cream.
11. When cool spread cake with jam, then strawberries and then cream. Carefully roll up and place on plate. Reserve some cream for decorating
12. Sift cocoa or icing sugar over to disguise any patchy sugar splotches and decorate with piped cream and strawberries.