Mocha Swiss Roll

Coffee meets chocolate! If you are looking for a very light dessert type of cake that requires very few ingredients then a swiss roll is definitely something to consider. You can make variations to flavouring, giving you a canvas to express your creativity in dessert form!

Ingredients:



4 eggs (seperate egg yolk from egg whites)
8 tbsp granulated sugar
1/4 cup flour
Flavouring eg- 1tsp vanilla or 1 tbsp cocoa powder mixed with 1/2tbsp instant coffee dissolved in a tbsp of water


1 1/4 cups double cream
powdered sugar to taste
flavouring- 1tsp vanilla/1tbsp cocoa powder/ 1/2tbsp instant coffee dissolved in a tbsp of water

Method

1. Preheat oven to 170 degrees C and line 20 by 30 cm baking tray with parchment paper. Do not use grease.
2. Whip the 4 egg whites in a bowl, when it starts to get frothy, add 2tbsp sugar and continue whipping. The mixture will continue becoming light and stiff, add another 2 tbsp. Whip until the mixture will achieve semi-stiff peaks. Set aside.
3. In another bowl, whip the egg yolk adding the remaining 4tbsp sugar a little bit at a time until the mixture is pale and slightly thick. Mix in your desired flavouring.
4. Sift the flour into the egg yolk mixture and mix to combine well. 
5. Fold a third of the egg white mixture (meringue) into the flour and egg yolk mixture gently. Repeat until all the egg white are incorporated. Do not over mix because this will deflate the egg whites.
6. Pour the cake mixture into the tray and use a spatula to make it as even as possible.
7. Bake for 20 minutes until a toothpick inserted into the cake comes out clean.
8. Take the cake out of the baking tray using the parchment paper and leave on a wire rack to cool. Cover it with cling film so that it retains some moisture while it is cooling off.
9. When it is completely cooled, peel off the parchment paper. Spread the frosting on the side of the cake that was attached to the parchment paper.
10. Roll the cake making sure to be gentle from one of the narrow ends until you have a log shape.
11. Wrap with cling film and leave in the fridge to set.
12. You may need to cut a little bit off the sides to make the cake look neater. It is not mandatory.

Serve with any other desert and enjoy!