3 flax eggs (3 tbsp milled flax seeds, 9 tbs water)
115g golden caster sugar
25g cacao powder, plus extra for dusting
50g dark chocolate
Icing sugar, for dusting
55g golden caster sugar
4 tbsp orange juice
115g icing sugar, sifted
Grated rind of 1 orange
1 tbsp orange juice
1 tbsp cacao powder
1 tbsp boiling water
175g icing sugar, sifted
Preheat oven to 200°C. Line a swiss roll tin. Whisk the flax eggs and sugar together. Sift the flour and cacao powder together into a seperate bowl, then fold into the flax egg mixture.
Turn into the tin and bake for 8-10 mins. .
Roll up the sponge and leave to cool.
To make the syrup, heat the sugar and water in a pan until the sugar disolves. Boil for 2 mins. Stir in the orange juice and cool. Unroll the sponge. Sprinkle the sponge with syrup.