Special Preparation:

Ensure eggs are at room temperature

Special Equipment

Stand Mixer
2 Baking Trays 23cm (w) x 33cm (l)
Baking Paper
Kitchen Scales

Ingredients

600ml Thickened Cream
3 tablespoons of Caster Sugar

6 eggs (50g each egg)
135g Caster Sugar
60g Plain flour
30g Cornflour
1 teaspoon of Milk Powder
10g of Cocoa Powder, sifted
½ cup of Vegetable Oil
Vanilla Dusting Sugar

To make the Chantilly Cream – Pour the cream into the bowl of the Stand Mixer and measure an amount of 3 tablespoons of Caster Sugar and add to the cream. Set on high and beat until thickened and cream appears ‘stiff’. Depending on your mixer, this should take around 2-3 mins. Be careful not to over beat the cream. Refrigerate until ready to use.

Line the 2 baking trays with the baking paper.

In a separate bowl, sift the Plain flour, Cornflour and Milk Powder together 5 times.

Pre-heat the Oven to 170C (338F).

In the bowl of the Stand mixer, break the 6 eggs one at a time and add the Caster Sugar. Beat on high for 15mins of which during this time, the mixture will have almost doubled in volume.

Once this time is up, set the speed to slow and sprinkle the Vanilla Dusting Sugar. Slowly add the Vegetable Oil until it appears well incorporated and then turn off the Mixer.

Pour half of the cake mixture into a separate bowl. In this second bowl, add the sifted Cocoa Powder and lightly fold until the powder is well mixed in. With a spoon, grab a bit of this chocolate cake mixture and dribble some of this onto one of the baking trays. This will form the pattern on the Vanilla Sponge. Another way is to grab a piping bag and pipe a stipe of chocolate on the tray if desired.

Pour the Vanilla Batter (the one that is in the original stand mixer bowl) onto the tray with the chocolate stripe. Pour the chocolate cake batter into the other tray. Ensure both trays have an even spread of mixture and then put it into the oven.

Bake for 8 mins at 170C. Once ready, bring out to cool and leave the sponge in the trays. This could take around 10mins.

Once cooled, lift the sponge from the baking trays but do not separate from the baking paper yet. Grab the cream from the fridge and spread an even layer of cream on the side facing you. With the length side of the sponge facing you, roll the sponge away from you. Ensure the roll is tight and that you achieve a nicely shaped roll.  As you are doing this, slowly peel away the baking paper so that it doesn’t get caught up on the swirl of the roll however retain the baking paper and use it to wrap around the roll to help keep it into shape. Repeat this process with the other roll.

Refrigerate for 15mins.

Once ready to serve, remove the baking paper around the roll and slice when ready to eat.

Serves up to 4 -6 people