麻豆约拍

Chocolate Sponge

6 eggs
150g castor sugar
50g cocoa powder

Line a deep swiss roll or roasting tray with parchment paper.
Set oven to 180oc
Separate the eggs and place the yolks in a bowl with the sugar and whisk until pale and fluffy. Use an electric mixer for this – it will take about 5 minutes.
Sieve in the cocoa and mix together.
Whisk the egg whites in a clean bowl, with a pinch of salt, to stiff peaks.
Mix a third of the egg white into the yolk mixture – quite vigorously to loosen it.
Fold in another third gently and then finally fold in the last part.
Spread into the tin and bake for about 25 minutes.
Cool in the tin for 10 minutes.
Take a sheet of parchment paper and dust with cocoa and icing sugar.
Turn the baked sponge, with parchment, onto the cocoa mixture and peel off the parchment paper from the baked sponge.
Roll up in the parchment and cool completely.

Lime and Chocolate Cream

Zest and juice 2 limes
75g castor sugar
300ml double cream
125g dark chocolate chopped

Boil the lime zest and juice with the sugar to a syrup.
Add the cream and boil.
Add the chocolate and turn off the heat, stir until melted.
Cool for 10 minutes.
Whisk the cream and then fold in the chocolate mixture.

Unfold the sponge and spread over the cream mixture.
Roll up and then place on a plate.
Dust with more icing sugar, slice and serve.