Clover Margie Choc and nut roulade
Margie Choc and nut roulade
Recipe by: Melandie Esterhuizen
6 large eggs, seperated
50g Mama bake, melted
150g castor sugar
80g self rising flour, sifted
150g toasted almond flakes
200g chocolate spread
Preheat the oven to 180
In a large mixing bowl, whip the egg yolks and half the castor suhagr until light and fluffy. Slowly add the melted Margie whilst mixing. Add the flour and lightly fold into the egg yolk mixture.
In a separate bowl, whip the egg whites and remaining sugar until stiff peaks starts to form. Fold the egg whites into the egg yolk mixture until well combined. Careful not to overmix. Line a rectangular baking tray with baking paper and pour the batter in. Sprinkle with flaked almonds. Bake for 20 minutes. Re,ove from the oven and allow to cool. Sprinkle a clean dish towel with castor sugar. Tip the cake over and remove the bakng paper.
Once cooled, spread over the chocolate spread. Sprinkle with nuts. Roll the roulade up from the short edge. Use the dish towel to help you. Serve.