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20 December 2012,02:00 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Grease and line a 20.5 X 30.5 cm (8 X 12 inch) Swiss roll tin.
  • Mix the cocoa powder and milk in a small saucepan and heat gently until the cocoa powder has dissolved.
  • Remove the pan from the heat and set aside to cool.
  • Whisk the egg yolks and sugar together until pale and fluffy. Whisk the cooled milk mixture into the egg yolk mixture.
  • Whisk the egg whites until stiff, then fold into the cocoa mixture.
  • Spread the mixture evenly into the prepared tin and bake at 180°C (350°F) mark 4 for about 20 minutes until the sponge has risen and is just firm to the touch.
  • Turn out on to a sheet of greaseproof paper and cover with a warm, damp tea-towel to prevent the sponge from drying out. Leave the sponge to cool for 20 minutes.
  • Meanwhile, whip the cream until stiff. Spread over the sponge, reserving half for decorating and then roll it up carefully.
  • Do not roll it up too tightly and do not worry if it cracks slightly.
  • Pipe the reserved cream on top and decorate with strawberries and grated chocolate.
  • Serve chilled.


  • 30 ml cocoa powder
  • 75 ml fresh milk
  • 2 eggs, separated
  • 50 grams castor sugar
  • 150 ml fresh double cream
  • Fresh strawberries and grated chocolate, to decorate

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