Method

Chocolate Sponge cake (Aluminium Free Baking Powder)

1. Preheat oven to 180° Celsius and line12″x14″ x1″ mould with a parchment paper .
2. Whisk on top speed the Chocolate Sponge Cake Mix, water and eggs for 8 minutes.
3. Add in oil and fold in the batter , then pour into .
4. Bake at for 20 minutes.
5. Once baked, let it cool for 30 minutes.

Hazelnut Cream

1. Whip non-dairy whipping cream until stiff peak.
2. Add in Nuturra Hazelnut Creme and fold until well combined.

Chocolate Ganache

1. Double boil dark chocolate and dairy whipping cream together.

Swiss Roll

1. Take out the cake from mould by flipping the mould.
2. Spread the hazelnut cream evenly. Do not put too much as it will be harder to roll the cake neatly .
3. Carefully roll the cake with baking paper.
4. Once rolled, remove the baking paper .
5. You can decorate with chocolate ganache or using the balance of hazelnut cream.
6. Swiss roll is done !