This gorgeous mix of light chocolate cake, wrapped around a creamy filling and tangy cherries makes a stunning dinner party dessert. Serves: 12 Preparation time: 20mins Cooking time: 10mins Per Serving: Fat - 2.5g Cals - 80 Carbs - 9g Ingredients: 5 eggs Pinch cream of tartar 16 tbsp granulated Canderel, plus a little for dusting 25g plain flour 25g cocoa powder, plus a little for dusting 1 tsp baking powder For the filling 200g quark cheese 3 tbsp granulated Canderel 125g fresh cherries, stoned and chopped
Method: Heat the oven to 200C/gas 6. Line the base of a 30 x 24cm Swiss roll tin with non-stick paper. Place the eggs, cream of tartar and Canderel in a large bowl and whisk together until thick and fluffy looking. Sift over the flour, cocoa and baking powder and very gently fold into the eggs. Pour into the prepared tray and softly spread to cover the tin. Cook for 7-10 mins until risen and springy to touch. Turn onto another sheet of non-stick paper dusted lightly all over with cocoa powder. Roll the paper up lengthwise around the sponge, then leave to cool. To make the filling, mix together the quark and Canderel. Unroll the sponge, then spread all over with the quark mixture. Scatter the cherries on top. Roll up and dust with Canderel just before serving cut into slices. Recipe from Canderel www.canderel.co.uk