For my son’s 6th birthday cake, he requested a rectangle with circle ends….I translated this into a Chocolate Roulade (or a Chocolate log). So, here is the first chocolate log I have made. I will add one note, to avoid cracking when rolling the cake you need to roll when straight from the oven.

Ingredients (original recipe from New Zealand Edmonds Cookbook)

• 3 eggs
• 1/2 cup sugar
• 1/2 tsp vanilla
• 2 Tbsp cocoa
• 1/4 cup flour
• 1 tsp baking powder
• 25g butter, melted
• 1 Tbsp water
• Icing sugar (confectionary sugar)
• Strawberry jam
• 4 oz Strawberries, sliced
• 1/2 – 1 cup cream, whipped

Beat eggs, sugar and vanilla until thick. Sift cocoa, flour and baking powder together and add to the egg mixture. Add butter and water.

Pour mixture into a 20 x 30 cm sponge roll tin. Bake at 190 degrees C (375 F) for 10-12 minutes or until cake springs back when lightly touched.

When cooked turn out onto cookie paper (grease-proof paper), that is lightly coated with icing sugar. Spread the strawberry jam, strawberries and whip cream over the cake. Roll from the short side using the paper to help. Leave the roll wrapped in paper and refrigerate (to prevent cream from melting).

When cold sprinkle with additional icing sugar (powdered or confectionary sugar) or ice with chocolate butter icing. Slice and serve.