For the Chocolate Sponge Cake Roll:
4 medium Eggs
1/2 tablespoon Honey
Seeds from 1 Vanilla Pod
Just under 1/2 cup White Sugar
Just under 1/3 cup Cake Flour
1/4 cup Unsweetened Cocoa Powder
2 tablespoons Icing Sugar – for dusting
For the Vanilla Cream Filling:
1+2/3 cups Fresh Milk
1 teaspoon Honey
Just under 1/2 cup Sugar
1 vanilla pod
1/3 cup Cornstarch
2/3 cup Heavy Cream
1/4 cup Dark Chocolate Chips
Prepare the Vanilla Cream Filling:
Pour the milk into a saucepan
Add the cornstarch and whisk to dissolve
Do this while the milk is still cold, to prevent any lumps from forming.
Then add the sugar, the honey and the seeds from a vanilla pod
Now stir over very low heat until thickened.
The mixture has thickened, turn off the heat and transfer to a large shallow container, so that it cools quickly.
Place the cling film directly over the surface and allow to cool at room temperature, and then place in the fridge.
Move on to the cake:
Put 4 eggs at room temperature in a stand mixer fitted with a whisk attachment.
Turn on the mixer, add the honey and the sugar and beat until the mixture is pale and fluffy.
I also added the seeds from a vanilla pod, as you can see.
Now sift in the flour and the unsweetened cocoa powder.
Take a baking tray, buttered and lined with parchment paper, so it doesn’t move around.
Pour in the batter and spread to an even layer, being careful not to deflate it.
Bake in a preheated static oven at 200°C (390°F) for about 8 to 10 minutes.
The cake is done!
Place on a work surface, dust with icing sugar and cover with cling film to keep in the moisture.
The sugar prevents it from sticking to the surface.
Allow to cool completely, covered and sealed.
Meanwhile whip the cream.
Remove the milk mixture for the filling from the fridge and soften it up with an electric beater.
Now fold in the whipped cream – the cream must be cold from the fridge for best results.
Add the filling:
Peel off the parchment paper and spread the vanilla cream filling, but save some for garnish.
Lastly, add dark chocolate chips.
And now, roll it up from the long side using the parchment paper to help you, wrap it tightly.
With the seam down, wrap in cling film, twisting the ends to seal, and place in the fridge to set for at least two hours.
Chocolate Swiss roll is ready to garnish.
Put the reserved filling in a pastry bag, cut off a tiny corner of the bag and drizzle thin lines of white filling over the top.