Food

White chocolate sponge roll

Prep Time	Cook Time	Serves
20 mins	12 mins	8

Ingredients

Grease a 26cm x 32cm Swiss roll pan. Line with baking paper, extending 2cm above pan edges.
Place eggs, sugar and essence in bowl of electric mixer. Beat for 8 minutes, or until thick. Fold in combined sifted cornflour, cream of tartar and soda. Pour into pan. Tilt to move into corners.
Cook in moderate oven (180°C) for 12 minutes, or until sponge springs back when touched. Turn onto a baking paper-lined tea towel dusted with extra caster sugar. Peel away top layer of paper. Roll up sponge from one short side. Cover with a tea towel. Cool.
Place chocolate in a heatproof bowl over simmering water and stir until almost melted. Remove and stir until melted. Cool slightly.
Beat cream with mixer until soft peaks form. Beat in chocolate.
Unroll sponge. Spread with filling, leaving 2cm border. Re-roll. Move to serving plate, removing the baking paper. Decorate with raspberries and curls.

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