• 200 g – flour / Maida
• 4 – eggs, beaten
• 250 g – Sugar powdered
• 3 tsp – icing Sugar
• 200 g – Sugar
• 3 tsp – cocoa powder
• 2 tsp – Nescafe
• 125 g – fresh Cream
• 50 g – chopped Walnuts
• 1 tsp – baking powder
• 1/2 tsp – salt
- Sift the cocoa powder, Nescafe, flour and baking powder together.
- Cream the butter and sugar together well.
- Add eggs one by one and mix well.
- Add the vanilla essence.
- Now add the sifted flour with the other ingredients and fold in the mixture to form a smooth slightly thick consistency without lumps.
- Pour into a greased and papered long cake tin and bake in a hot oven for 30 to 35 minutes till slightly golden on top.
- Remove from the cake tin and turn it out on a sheet of paper, which has been liberally sprinkled with icing sugar.
- Roll the cake tightly with this paper so as to form a log and keep aside to cool.
- Beat the fresh cream with 3 tsp of icing sugar and 2 tsp of cocoa powder till peaks are formed.
- Unroll the log cake from the paper and place on a suitable plate.
- Using a spatula, cover the cake with the icing.
- Then with a wet fork make long lines across the surface of the icing to create a bark effect on the log.
- Store in the refrigerator until required for serving.
- Before serving, dust with icing sugar and decorate with some fresh small leaves.
- Recipe Courtesy: Anglo-Indian Recipes
Recipe courtesy of Bridget White