PEPPERMINT CRISP SWISS ROLL

Makes 1 cake

Prep 10 min

Cook 12 min

For the sponge

4 eggs, separated

2 / 3 cup (160ml) castor sugar

½ cup (125ml) self-raising flour,

sifted

3 tbsp (45ml) cocoa, sifted

For the filling

1 cup (250ml) cream, whipped

2 Peppermint Crisp bars, grated

1 Preheat the oven to 180°C. Grease

and line a Swiss roll tin. Beat the

yolks and sugar until pale and

thick, fold in the flour and cocoa.

Beat egg whites until soft peaks

form, fold into flour mixture, mix

well and pour into prepared tin.

2 Bake for 12 minutes. Remove cake

from the oven and immediately turn

out onto a damp tea towel. Trim

crisp edges from sides of cake and

roll up from the long side.

3 Set aside until completely cool,

then gently unroll and spread with

cream and grated chocolate. Roll

up, dust 1 tbsp (15ml) castor sugar

over the cake and chill until ready

to serve.

#peppermintcrisp #swissroll