Chocolate Roll


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Vanilla ice-cream and sultanas rolled into chocolate cake make a terrific combination.

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Preparation Time:    Baking Time: 15 min.    Serves 6 to 8.
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For the cake
125 gms plain flour (maida)
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tin (200 grams) condensed milk
1/2 tsp vanilla essence
3 tbsp soft butter

For the filling
1/2 ltr vanilla ice-cream
1 tbsp black sultanas with seeds removed and soaked for 5 to 6 hours in brandy or water

For serving
Chocolate Sauce

For the chocolate cake

  1. Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together.
  2. Mix the condensed milk, vanilla essence and butter very well.
  3. Mix the flour mixture and condensed milk mixture very well.
  4. Add a little water at a time, while stirring continuously so that about 150 ml. water is added.
  5. Pour the batter into a Swiss roll tin and bake in hot oven at 170 degree C ( 340 degree F) for 10 to 15 minutes.
  6. When the cake is ready, remove and cool slightly. Spread a polythene sheet on an even surface, spread some ground sugar on it and put the cake with the top side facing up. Spread more sugar and roll.
  7. Keep aside for 15 to 20 minutes till completely cooled.

How to proceed

  1. Unroll the cake. Spread the ice-cream evenly and sprinkle soaked sultanas on top.
  2. Roll agian and wrap in a polythene sheet. Store in the freezer compartment of a refrigerator.
  3. To serve, cut into slices and serve with chocolate sauce.

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