Chocolate & Peppermint Cream Swiss Roll with Strawberries

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Recipe's preparation

1. Preheat oven to 170 degrees & prepare a baking tin
2. Place 6 Eggs & 150g of Caster sugar into mixing bowl, set 4min/Sp4
3. Add 40g of Flour & 25g of Cocoa Powder, 20sec/Sp2, repeat if needed
3. Pour into prepared baking tin & bake for 18-20mins
4. Let cool down a little and then a tea towel and cover in chocolate powder
5. Flip the spounge onto the tea towel and wrap in a roll tightly, let cool down completely
6. Place 200g of thickened cream, 2tsp of caster sugar & 1tsp of vanilla essence into mixing bowl and wisk on 1min/Sp4 or until it reaches your desires consistency
7. Grate the peppermint crisp & gently fold into your whipped cream
8. Un roll the spounge and spream the cream out on the sponge, then place strawberries on top of the cream and roll back up into ypur log and cut
Enjoy 😊