Chocolate Swiss roll with cream filling.

Chocolate Swiss roll with cream filling. Egg - 4 (separate egg and yolk) Caster sugar - 100gm Self rising flour - 4 tablespoon (little more than 1/4 cup) Coco powder - 3 tablespoon (little less than 1/4 cup) Vanilla essence - 1/4 teaspoon Caster sugar - a photo by {deepapraveen very busy with work..back soon on Flickr.

Chocolate Swiss roll with cream filling.

Egg - 4 (separate egg and yolk)
Caster sugar - 100gm
Self rising flour - 4 tablespoon (little more than 1/4 cup)
Coco powder - 3 tablespoon (little less than 1/4 cup)
Vanilla essence - 1/4 teaspoon
Caster sugar - 1 tablespoon(for rolling)
Melted butter - 2 tablespoon

Filling
Whipped Cream - 200gm
Sugar - as sweet as you want (I use 1 tablespoon)
Method:
Preheat oven to 180 degree C, for 10 minutes
In a flat baking tray, place a grease paper.
Beat the egg yolk and sugar over a hot pot of water for 2,3 minutes.
Add melted butter and beat for few seconds.
Mix cocoa powder and flour together.
Beat this with the egg mixture.
In another bowl (clean dry), beat egg white for 2,3 minutes.
Fold this with flour mixture.
Sprinkle 1/2 tablespoon sugar in the grease paper and spread the flour mixture evenly.
Bake for 10-15 minutes. (check around 12 minutes)
When cake is done, allow this to cool, for an hour. Here comes the trick, now place this in fridge for another 2 hours.

Filling:
Beat the filling ingredients together and prepare a thick paste.
Turn the cooled base to a clean flat plate or place a grease paper in your work surface and place the cake on top of it. Spread the filling mixture on top of the base and roll gently. Then wrap tight with cling film, place this back in fridge for another few hours and allow this to settle.

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