Ingredients

– For the sponge

• 4 Eggs
• 65g Caster sugar
• 70g Light brown sugar
• 65g Gluten free self raising flour
• 20g Coco powder
• 50g Vegetable oil
• 1tbsp Brewed coffee
• 1tsp Vanilla extract
• Pinch of salt

– For the filling

• 160ml Double cream
• 1tsp Orange extract
• 30g Icing sugar

– For the Ganache

• 140ml Double cream
• 125g Milk chocolate

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Method

1. Preheat the oven to 180°C.
2. Line a swiss roll tin with parchment paper.
3. Separate the egg yolks from the egg whites ensuring that all of the yolks are intact.
4. Whisk up the egg whites with an electric whisk until they are fluffy. Add the caster sugar and continue to whisk until you have stiff peaks. Set aside for later.
5. Add the brown sugar to the egg yolks and whisk until lighter in colour and a little fluffy.
6. Add the oil, coffee, vanilla extract and salt to the egg yolk mixture and whisk again until fully incorporated.
7. Sift the flour and coco powder into the egg yolk mixture and mix until fully incorporated.
8. Beat a spoonful of the egg whites into the egg yolk mixture too loosen it up a bit.
9. Fold the yolk mixture into the egg whites, little by little. Ensure that it is fully incorporated.
10. Pour the batter into the lined baking tin and pop in your preheated oven for 10-12 minutes.
11. Whilst the cake is in the oven, lay a clean tea towel down on the work surface and dust with icing sugar.
12. Once the cake comes out the oven flip it onto the tea towel immediately.
13. Roll the hot cake up in the tea towel lengthwise and set aside to cool completely. It is important to roll the cake up before it has cooled otherwise the cake will crack when you try to roll it up.
14. In the meantime make your filling and ganache.
15. To make the filling, sift the icing sugar into the cream and add the orange extract. Whisk until the cream has soft peaks. Place in the fridge.
16. To make the ganache, heat the cream in the microwave. Add the chocolate to the hot cream and set aside for 5 minute. Mix the cream and chocolate until they come together into a silky ganache.
17. Allow the ganache to cool slightly before whipping up. Use an electric whisk to whip the ganache until it goes lighter in colour. This may take a good few minutes. Place in the fridge to cool completely.
18. Unroll the cake and spread the orange cream over the inside. Roll up tightly, but not so tightly that the filling pours out. Trim off the ends so that you can see the nice swirl.
19. Cut off just under a third of the cake at an angle, this will be your branch. Attach the branch to the side of the main part similarly to how it is in the pictures and trim off the leftover angle on the main part.
20. Cover the cake in your whipped ganache. Run a fork through the ganache one it is on the cake to make the appearance of bark. Dust with icing sugar and decorate however you like!
21. Place in the fridge for at least 30 minutes to ensure it is all set up.
22. Enjoy!