(Makes 1 large cake)
4 extra large eggs, separated
125 ml castor sugar (105 g)
60 ml Snowflake self-raising flour (35 g)
60 ml cocoa powder (25 g)
castor sugar for rolling
Beat egg yolks and castor sugar until light and pale. Sift flour and cocoa powder and add to egg mixture, beating well. Beat egg whites until soft-peak stage and fold in with a metal spoon. Spread in a lined and greased 23 cm x 32 cm Swiss roll tin. Bake in a preheated oven at 180 °C for 10-12 minutes. Remove from oven and leave to cool slightly. Turn out onto a clean, dry tea towel sprinkled well with castor sugar. Trim edges to ensure rolling without breaking. Remove paper carefully and roll it up with the sugared cloth. Leave it for about 5 minutes, then unroll and leave it to cool further.
For filling: Beat cream and sugar until thickened. Spread over the Swiss roll and sprinkle peppermint crisp over it. Roll up.