Sri Lankan Chocolate Roll

When I was small, my Dad never forgot to buy this ready-made chocolate roll for me to share with my friends and teachers on the last day of school. He bought it from a well-known bakery and confectionery, Elephant House in Colombo.

INGREDIENTS

175g self raising flour
150g sugar
125g butter (melted)
3 eggs
1/4 cup milk
1 tbs cocoa powder
1 tsp baking powder
1 tsp vanilla essence
Pinch of salt

For the Sandwich Cream
100g soft butter
125g icing sugar
1 tbs cocoa powder
1/2 tsp cinnamon powder
1 tsp honey

Mix all the ingredients together with a wooden spoon

METHOD
Preheat the oven to 180*C, Gas Mark 4. Lightly grease a shallow tin 12′ x 15′ (lined with baking paper). Sift the flour with baking powder, cocoa powder and salt. Mix together the eggs, sugar, milk, butter, vanilla and then add flour mixture a little at a time until it is free of lumps. Pour into the lined tray, bake for about 30 minutes. Let it cool down on a wire rack.

On a tea towel, arrange a double layer of clingfilm and put the cake on the top. Spread the cream all over with a flat knife.
Using the tea towel as a guide, carefully roll up the cake away from you, along with the clingfilm. Tie both ends of the clingfilm and let it cool and set up in the fridge. Then remove clingfilm, slice and serve. You can freeze this and keep it for quite some time.