CHOCOLATE SPONGE

INGREDIENTS:

• 4 EGGS
• 110G RAW CASTER SUGAR
• 90G PLAIN NODO FLOUR
• 30G COCOA POWDER

METHOD:

1. PREHEAT OVEN TO 180C, 160C FAN- FORCED.
2. WHISK EGGS AND SUGAR IN A STAND OR HAND MIXER ON HIGH SPEED FOR 8 MINUTES.
3. CAREFULLY SIFT IN FLOUR AND COCOA POWDER.
4. WHISK TOGETHER ON A SLOW SPEED UNTIL NO LUMPS ARE VISIBLE.
5. PLACE BATTER INTO A LINED SHEET PAN (13 X 9 INCHES).
6. BAKE FOR 5-8 MINUTES UNTIL COOKED, CAKE SHOULD SPRING BACK SLIGHTLY IF PRESSED. 
7. IMMEDIATELY TURN ONTO A TEA TOWEL AND ROLL UP TEA TOWEL UNTIL YOUR CAKE IS IN THE SHAPE OF A LONG TUBE. LEAVE TO COOL COMPLETELY. 

BUTTERCREAM

INGREDIENTS:

• 3 x EGG WHITES (180G)
• 200G RAW CASTER SUGAR
• 225G UNSALTED BUTTER, SOFTENED
• 110G WHITE CHOCOLATE 
• 3 DROPS PEPPERMINT OIL, OR TO TASTE (OPTIONAL)

METHOD:

1. PLACE EGG WHITES AND SUGAR IN A STEEL BOWL AND HAND WHISK TO COMBINE.
2. PLACE THIS BOWL OVER A DOUBLE BOILER AND WHISK CONSTANTLY UNTIL THE MIXTURE IS HOT AND NO LONGER GRAINY OR REACHES A TEMPERATURE OF 70C.
3. TRANSFER TO A STAND MIXER. 
4. USING A WHISK ATTACHMENT, MIX MIXTURE ON HIGH SPEED FOR 10 MINUTES TO CREATE YOUR MERINGUE.
5. LEAVE TO COOL FOR ANOTHER 10 MINUTES. 
6. MELT WHITE CHOCOLATE UNTIL SMOOTH. LEAVE TO COOL.
7. ONCE COOLED PUT MIXER ONTO MEDIUM SPEED AND PIECE-BY-PIECE ADD THE SOFTENED BUTTER TO THE MERINGUE. 
8. WHISK ON HIGH SPEED TO CREATE A SMOOTH BUTTERCREAM. 
9. ADD WHITE CHOCOLATE AND PEPPERMINT OIL TO THE BUTTERCREAM. USING THE PADDLE, MIX THE BUTTERCREAM UNTIL SMOOTH, THIS WILL REMOVE ANY AIR POCKETS AS WELL. 

ASSEMBLY:

1. UNROLL YOUR SPONGE.
2. USING AN OFFSET SPATULA, SPREAD YOUR BUTTERCREAM ON SPONGE. 
3. ADD SOME FILLINGS HERE FOR EXTRA INDULGENCE!
4. ROLL SPONGE BACK UP. SET IN FRIDGE 
5. COVER SPONGE IN TOPPINGS OF CHOICE. TRY CHOCOLATE FUDGE SAUCE AND SOME CRUSHED UP CANDY CANES OR NUTS.