Chocolate Roll Cake Recipe

• For the Sponge:
• 6 Eggs
• 130 g Maida
• 150 g Icing Sugar
• 6 tbsp Cocoa Powder
• 1 tsp Baking Powder
• Salt (to taste)
  
  For the Filling:
• 150 g Chocolate (broken into pieces)
• 2 tbsp Cream
• 30 g Whipping Cream
• Chopped Strawberries (as required)
• Chopped Raspberries (as required)

• Preheat oven to 200 °C.
• Line parchment paper in a rectangular pan, placing it 2 inches out from each side of the pan.
• Wet chocolate with enough hot water and stir to melt. Stir in cream and keep to the side.
• Take whipping cream in another bowl and beat until it thickens.
• Combine egg yolks with sugar in a fresh bowl and beat until light and creamy.
• Add maida, cocoa, and baking powder. Mix thoroughly.
• Beat egg whites with salt in another bowl and beat until it forms peaks.
• Add to the egg yolk mixture and stir gently.
• Transfer the batter into the rectangular pan.
• Bake for about 5-10 minutes and leave aside to cool.
• Take a long parchment paper and coat it with icing sugar.
• Place the sponge cake on it. Holding the hanging sides of paper, press the cake gently.
• Add on the chocolate filling evenly and top up with cream. Reserve ½ inch of the cake from the end.
• Lay the fruits on the cake and start rolling from the longer edge with the help of paper. Insert the end side. Top up with chopped fruits and refrigerate.
• Cut the cake into slices and serve.