You’ll need: 3 eggs, separated; 3-quarter cup castor sugar, and extra for dusting; 50ml water; 1 cup self-rising flour; a pinch of salt; 3 tablespoons of cocoa powder; cherry or strawberry jam for spreading; chocolate-nut spread, like Nutella or Lindt Hazelnut spread; 2 cups whipped cream; cherries to garnish; chocolate shavings, to garnish.

How to: 

Pre-heat your oven to 180°C and grease and line a baking tray. Separate the eggs, and place the yolks and egg whites into 2 large separate bowls.

Beat the egg yolks with the castor sugar, until the mixture is thick and pale yellow. Fold in the flour, salt, cocoa powder and then the water, and continue to blend together. 

Using clean beaters, whisk the egg whites until they are thick and stiff and then fold into the chocolate mixture, keeping the batter light and airy. 

Spoon it out onto the baking tray and bake for approximately 20 minutes or until a skewer, when inserted into the cake, comes out clean. 

Turn the cake out immediately onto a damp tea towel sprinkled with castor sugar. Remove the greaseproof paper and trim the edges of the cake if needs be. Carefully roll up the cake with the tea towel from the short side, leave for 5 minutes before unrolling and allowing it to cool. 

This will prevent the cake from cracking. Spread the cake with Nutella, a drizzle of semi-melted jam, and a little whipped cream. Roll it up and dust lightly with sugar. 

Garnish with the rest of the whipped cream, some chocolate shavings and cherries.

About the book Pink Gin and Fairy Cakes:

In this book, Jan included the recipes people ask her to share most often. “It is my hope the book will be well-used in any mom’s kitchen, but more so, will give other moms the confidence to put on fabulous birthday parties, entertain friends and even entertain large crowds with ease and with the same enjoyment I’ve had. The food in this book will fill a home with people and contentment and will make little hearts happy while parents have fun along the way!” R410 from a bookstore near you.

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* Recipe & image by Jan Kohler.