1 cup castor sugar
few drops Vanilla essence
1 espresso (2 tbsp)
125g dark Chocolate
1/4 cup cornflour
1/4 cup cocoa powder
125g frozen berries
1/3 cup sugar
1/2 tsp gelatin powder
250ml fresh cream
1 tbsp sugar
2tbsp icing sugar for dusting
Pre heat oven to 180c. Line a baking tray (30cm x 45cm) with baking paper.
Melt chocolate over baine marie and keep warm.
Separate eggs and transfer yolk to mixing bowl. Add sugar and vanilla extract and using k beater mix for about 8 mins till light and fluffy. Add espresso and give few more turns. Remove bowl from mixer , sift over mixture flour and cocoa together then fold in gently using metal spoon. Fold in chocolate, mix well to have chocolate evenly distributed in the mixture.
Beat whites in a separate bowl till soft peaks form. Then add a tablespoon of whisked egg whites to chocolate mixture and fold it gently to loosen the mix. Then add the remaining whisked whites and fold gently taking care not to loose too much air.
Transfer mix to prepared baking tray and using a spatula spread batter evenly to all edges.
Bake for about 15 mins.
Remove from oven and let sponge cool in tray.
In a medium saucepan add frozen fruit and boil over medium heat. Add sugar and stir to melt. Simmer for about 5 mins. Turn off heat, then add gelatin powder amd mix well. Set aside to cool.
Whip cream and sugar to a stiff peak.
Lay a piece of baking paper, slightly bigger than the sponge, on a working top. Sift over some icing sugar then turn the sponge over it. Remove the attached paper. Spoon the berry mixture along the end close to you. Then spread cream evenly on the remaining sponge. Usin the baking paper lift the sponge and roll over. Transfer to a serving dish, dust over more icing sugar and chill for 2 hours before serving.