Chocolate Swiss roll
I don’t want to hear a word about the fact that the cake broke ok I was in a rush and I had to make it without an electric beater. Also I gave some to my Airbnb host and then she left me a bad review so I’ve gotten my comeuppance.
1. Preheat your oven to 180 degrees and grease a 12×17 inch baking tray and line with baking parchment
2. Beat the egg whites and 67g of the sugar together in a bowl until stiff peaks form. This is really important and really time consuming so good luck and hang in there
3. In another bowl, mix the egg yolks, the rest of the sugar and the vanilla essence together until it turns a paler yellow
4. Sift the flour, coca powder, baking powder and salt in to a large bowl. Pour the melted butter, coffee and egg yolk mix over the dry ingredients. Beat together until combine.
5. Using the back of a spoon or a spatula, fold the egg whites gently in to the mixture in a figure of eight. Don’t over mix. Keep it light
6. Spread the batter across the baking sheet and cook for 10 minutes until the cake sprigs back up when you lightly press on it. Don’t over bake it or it’ll go hard and crispy
8. Spread a light tea towel bigger than the cake, flat on the counter and dust it with some cocoa powder. As soon as the cake comes out of the oven, transfer it face down on to this towel and peel off the baking parchment from the bottom. Then start to roll the cake up in the tea towel. Do it a lot slower and more gently than I did. Leave the cake to cool in the rolled up shape for about 3 hours or in the fridge if you want
9. Remove from the fridge and bring to room temperature
10. Whip the cream with the sugar through it
11. Gently unroll the cake (again, better than I did it) and spread the cream all over the top. Roll the cake back up without the towel this time and set in the fridge