Chocolate Candy Roll
1 Cup (150g) confectioners (icing) sugar +extra, to dust.
4 Large Eggs seperated.
1/3 Cup (50g) all purpose plain flour.
1 Teaspoon Vanilla Extra.
2 Tablespoons Constarch.
1/4 Teaspoon Salt.
3 Tablespoon rum
1/2 cup (125g) chocolate hazelnut spread (Nutella) softened or white chocolate spread.
4 Tablespoon grated dark chocolate.
Preheat Oven to 350 degree F
Line a 10 * 15 inch pan with parchment paper.
Beat the egg yolks, confectioners sugar and vanila in a large bowl until pale and creamy.
Fold in the flour and cornstarch.
Beat the egg whites and salt with an electric mixer at high speed untill stiff.\
Gently fold them into the batter.
Spoon the batter into the pan.
Bake for 15 minutes or until risen and golden.
Dust a clean kitchen towel with confectioners sugar.
Turn the cake out into the towel
Roll up the cake using the towel.
Leave seam side down until cool.
Unroll the sponge and dizzle with rum and cover with the chocolate spread.
Roll up and chill for 2 hours.
Unroll and transfer to a serving dish.
Dust with confectioner’s sugar and sprinkle with the chocolate.