100 g golden caster sugar, plus more for sprinkling
100 g self-raising flour
white pearlised sprinkles, to decorate
200 g white chocolate
4 tbsp Irish cream liqueur (such as Baileys)
400 ml thickened cream
- Heat the oven to 200C/fan 180C. Line a swiss roll tin about 24cm × 30cm with non-stick baking paper, allowing for 2cm to protrude above the sides.
- Whisk the eggs and sugar together in a stand mixer or with beaters until the mixture is pale and very fluffy. Sift in the flour and fold with a large spoon as quickly as you can, trying not to squash the air out of the mixture. Spoon it quickly into the tin and level the top. Bake for 8-10 minutes or until the sponge feels firm when you press it.
- Lay another piece of baking paper out and sprinkle it with some caster sugar, then turn out the sponge onto the sugar and roll it up gently in the paper. Leave it to cool.
- Melt the chocolate with 2 tbsp Baileys, add 2 tbsp of the cream, leave it to sit for a minute and then fold everything together. Leave to cool. Meanwhile, whip the remaining cream until it is stiff enough to hold a peak, then fold it into the cooled white chocolate mixture.
- Carefully unroll the sponge but don’t try to force it flat. Brush the remaining Baileys over the inside. Spread a little of the chocolate cream over the surface, leaving a 1cm border, then use the paper to help you re-roll the sponge. Put it seam-side down on the plate you want to serve it on. Spread the remaining chocolate cream over the roll and scatter on some sprinkles. Chill until ready to serve.