Our webshop is closed temporarily. We will re-open again at 9.15am. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.
Line a 20x30cm/8x12" baking tray with parchment. Pre-heat the oven.
Sieve the flour and cocoa into a bowl and set aside.
Put the eggs and sugar into a large bowl and beat together until pale.
Sieve the prepared flour into the bowl and mix with the spoon, using a cutting and folding action.
Pour the mixture into the prepared tin, spreading it out to the edges.
Bake for 10-12 minutes.
Spread out the tea towel on a work surface and dust it with sugar.
Turn out the hot cake onto the tea towel.
Remove the parchment, roll up the sponge in the cloth and leave to cool.
Put cream into a bowl and beat until thick.
Gently unroll the cold sponge and spread the cream all over the inside.
Roll the sponge up again without the tea towel.
20x30cm/8x12" baking tray, clean tea towel
220°C, Fan 200°C, 425°F, Gas 7
By Sammy Roker
23 Apr 2019
I'm not keen on this one. I used Doves gf and it came out very rubbery and over egged and not at all sweet. Maybe I needed to change the proportions?
I ended up soaking it in booze and using it in trifle!