Chocolate "Snake cake" - Súkkulaði-slöngukaka
125 g sugar
50 g potato starch or cornflour
2 tbs dark cocoa
1 tsp baking powder
Cream together the eggs and sugar. Add the dry ingredients (sift them first) and mix carefully. Bake like the other snake cake. When done, turn over onto a sheet of baking paper sprinkled with sugar. Roll up with the paper to store. When you want to serve the cake, gently unroll and smear one side with fruit jam, and top with whipped cream (about 150 ml is suitable). Slice and serve.
-Instead of cream and jam, use vanilla buttercream or cream with mashed fruit. Banana is especially good.
-Smooth half-frozen ice-cream custard on the cake, roll up and freeze before serving.
Recipe taken from Helga Sigurðardóttir's "Matur & Drykkur", Mál og Menning, Reykjavík, 1986 (1947).