Woman's Day
Ingredients
Raspberry sponge roll
Chocolate mousse
Method
1.Preheat oven to moderate, 180°C. Lightly grease and line a 26 x 32cm swiss roll pan.
2.In a bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar, beating until thick (about 8-10 minutes, mixture will hold in shape).
3.Fold flour lightly into egg mixture, followed by water. Pour into pan; bake 12-15 minutes, until cooked when tested.
4.Line a soft, clean tea towel with baking paper. Sprinkle with extra sugar. Turn out cake and remove baking paper. Trim edges; roll up from short side with tea towel. Cool completely on a wire rack.
5.To make chocolate mousse, place chocolate in a large, heatproof bowl over a saucepan of simmering water. Stir until smooth. Beat in yolks, one at a time, until smooth and thick. Remove from heat and cool. Whisk in cream; chill 15-20 minutes. In a bowl, beat egg whites to soft peaks. Fold into chocolate mixture; chill 30 minutes.
6.Unroll cake. Spread one-third mousse over. Sprinkle with raspberries. Re-roll without tea towel.
7.Dust with icing sugar. Serve with chocolate mousse and berries.
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