• 115g caster sugar, plus extra to dust
  • 4 eggs
  • 70g self raising flour
  • 40g cocoa powder
  • 75g butter
  • 175g icing sugar, plus extra to dust
  • I tosp cocoa powder

Preheat oven 160°C / Gas 3. Line a 23 × 33cm Swiss roll tin with baking parchmen

Whisk together sugar and eggs until light and creamy.

Carefully fold in the flour and cocoa powder and transfer to the Swiss roll tin.

Bake for 10-15 minutes until golden and springy to touch.

Once cooked immediately flip onto a second piece of baking paper sprinkled with caster sugar.

Leave this to cool while you prepare the butter-cream.

Beat the butter gradually adding icing sugar and cocoa until the mixture is smooth and creamy. Add a little milk to loosen the mixture if necessary.

Spread the butter-cream over the sponge leaving a small gap round the edges. From the long side use the grease proof paper to carefully roll the sponge, place on an ANTA serving plate, dust with icing sugar and serve.

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