90 g butter
175 g caster sugar
150 g self raising Flour
1 tsp vanilla essence
150 g chocolate, melted
450 ml whipping cream
350 g jam
pistachio nuts, finely chopped
dried cranberries, chopped
icing sugar to decorate
For the sponge, separate eggs and melt butter.
Add sugar to yolks & whisk to white creamy consistency.
Add sifted flour, and then melted butter and vanilla, making sure not to stir.
Whisk whites to peaking & fluffy consistency.
Add 1/3 egg white to the other mixture & fold thoroughly through.
Add the melted chocolate.
Then fold in rest of egg white mixture.
Line a baking tin with grease proof paper & brush with melted butter.
Spread the sponge mixture evenly over a baking tray.
Bake in moderate oven (180°C) for 15 to 20 mins.
Turn out sponge onto a tea towel sprinkled with sugar.
Brush grease proof paper with cold water so it does not stick to the sponge.
Roll up the sponge immediately whilst it is still warm.
Leave to cool.
Roll out again (carefully so it doesn’t crack).
Spread with jam, nuts & half the cream .
Roll back carefully & cover with remaining cream