Chocolate swiss roll

Chocolate swiss roll

Ingredients:

•  6 Eggs
•  Lime Juice
• 100 g Sugar
• 20 g Cocoa Powder
• 80 Milliliters Milk
• 80 g Cake Flour
• 2 g Baking Powder
• Espresso Powder
• 60 g Oil

For Whipped Cream Filling:

• 1 Cup Heavy Cream 
• 1 Teaspoon Custard Powder 
• Condensed Milk (To Taste)

Instructions: 

Separate the egg yolks and the whites. Whisk together egg yolks and sugar until combined.  Add in oil and whisk. Then add in the milk. Whisk again until combined. Sift in the dry ingredients. Whisk until smooth and clump free.

Add some lime juice to the egg whiter. Whip egg whites with the sugar into stiff peaks. Add sugar in 3 batches.  

Add about 1/3 of the egg whites into the egg yolk batter. Gently whisk to combine. When combined pour the mixture to the remaining egg whites. Gently fold with a spatula until combined.

Pour the batter on a lined baking sheet. My baking sheet is approx. 39cm x 29cm. 

Spread out the batter and smooth out the top with a scraper. Tap the baking sheet to remove air bubbles inside. Bake at 340F for 35 Min.  

Let it cool down for 10 min. In the meantime let’s make the filling. I made a simple whipped cream as filling. Whip up the cream with custard powder until stiff peaks. 

Let's flip the cake. Place a parchment paper on top. Hold both parchment papers and flip. Peel off the parchment paper. Cut off the edges. Cut off the top edge in an angle. Make 2 - 3 shallow cuts at the bottom where the rolling starts.

Spread desired amount of the filling on top. Roll up the cake. 

Refrigerate for 1 -2 Hours. Cut up the cake in desired thickness.