This sponge is really simple to make and the combination of cocoa and the ground spices is super interesting. It’s a little like chocolate sponge meets ginger kiss. Take a look at me making this recipe here on the site.
Step 1: Spiced Chocolate Sponge
Preheat oven to 170 degrees.
Grease and line a 260 x 350 adjustable sponge roll tin with baking paper.
Place the egg yolks and half cup of caster sugar into a kitchen mixer bowl, then whisk at high speed for 7 minutes until mixture is pale and aerated. Transfer to a large mixing bowl and sift in spices, cocoa and flour. Gently fold through the dry ingredients. The mixture will become quite sticky.
Wash your kitchen mixer bowl, then add your egg whites and quarter cup of caster sugar. Whisk for about 4 minutes until the whites form stiff peaks.
Using a large spoon, gently fold both mixes together until just combined.
Pour sponge mixture into prepared tin and level out using a spatula. Bake for 5 – 7 minutes until cooked through. Give it the skewer test, and if it comes out clean, your sponge is ready.
Cool completely on a wire rack, and then cover with cling film (if baking the day before using).
Step 2: Preparing and Serving
Lay a clean tea towel down on your workbench and lightly dust with icing sugar. Turn sponge out onto the tea towel and remove baking paper. Slather evenly with thick whipped cream, and then gently roll into a log. Dust with icing sugar and place back in the fridge until ready to dish up.
In a small mixing bowl, stir together the pineapple, lychees, passionfruit pulp and seeds, and chopped mint, until combined.
Cut thick slices of your spiced chocolate roulade, and serve along with the tropical salsa.