Chocolate Swiss Roll
Easy festive cake, everyone will like it.
Cooking Instructions
- 1
Preheated the oven to 180 deg C.
- 2
Whisk white eggs about 5 minutes or until soft peak. Add (white) sugar gradually during whisking.
- 3
In the other bowl, beat the egg yolk and brown sugar until it looks pale. Shift in the flour, choco powder, baking powder, vanilla extract and salt. Combine well and add melted butter.
- 4
Add 1/3 of the white egg to the mixture, and whisk it using hand whisker. When everything is well incorporated, add 1/3 more of the white egg and fold the mixture. Repeat for the remaining 1/3 of the egg white.
- 5
The pan should be buttered and covered with baking sheet so that the cake won't stick. Butter the baking paper as well.
- 6
Pour the mixture in to the baking pan and bake for about 10-12 minutes.
- 7
After baking, let the cake cool down a bit (2 minutes) and put another baking paper on top of it and start to roll it from the narrowest side. Put it in the fridge to speed up the cooling.
- 8
While waiting, whisk the whipped cream until it peaks. Add 1 tbsp of sugar gradually. Cut the fruits into small bits.
- 9
When the cake is completely cool, roll it out and spread the whipped cream and the fruit. Roll it in again carefully and put it back in a fridge for about 2-3 hours before serving.
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