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Blueberry mocha Swiss roll - Rosemary Conley
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| 4 eggs. 2oz silver spoon half granulated sugar | |
| 2tsp | boiling water. 3oz plain flour |
| 1oz | cocoa powder. 1tsp vanilla essence |
| 1tbsp | instant coffee. 4tbsp half fat creme fraiche |
| 4oz | fresh blueberries. Chocolate strands to decorate |
Caster sugar to dust.
Oven. 180C/350F/GM4. Serves. 12
Lightly grease and line Swiss roll tin. Using an electric whisk, beat the eggs and sugar on high speed for a few mins. Add the boiling water and continue whisking until the mixture has more then doubled in volume and is thick and pale in colour. Sieve together the flour and cocoa powder. Using a metal spoon, carefully fold into the egg mixture. Add the vanilla essence and stir well until fully combined. Pour mixture into prepared tin. Bake in centre of the oven for 20 mins until dry to touch. When cooked turn out onto foil sprinkled with caster sugar. Snip edges. Then roll up and allow to cool.
Mix coffee granules with 2tbsp boiling water.
When cool, unroll cake and drizzle with coffee. Spread the creme fraiche and blueberries over the cake, then roll up as tight as possible. Slice off the ends and discard. Just before serving sprinkle with chocolate strands and dust with caster sugar.
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