Makes 1 roll
4 extra-large eggs, separated 125 ml (105 g) castor sugar 60 ml (35 g) Snowflake self-raising flour 60 ml (25 g) cocoa powder castor sugar for rolling
Filling 125 ml fresh cream 30 ml castor sugar 1 medium peppermint crisp chocolate, grated
Beat egg yolks and castor sugar together until light and creamy. Sift flour and cocoa powder together. Fold into egg yolk mixture. Beat egg whites until medium soft peak stage and fold into egg yolk mixture. Turn out into a greased and lined swiss roll pan of 23 x 32 cm. Bake in a preheated oven at 180 °C for 10 – 12 minutes. Turn out onto a damp tea towel sprinkled with castor sugar. Remove greaseproof paper and trim edges to ensure rolling without breaking. Carefully roll it up, using the tea towel (from the short side). Leave it for about 5 minutes, then unroll and leave it to cool further. Filling: Whip cream and sugar together until thickened. Spread over the swiss roll and sprinkle peppermint crisp over it. Roll up carefully.