Mocha Swiss Roll

Chocolate Sponge Cake
(Pan 38x27cm / 15x10inches, Temp.: 200degrees)

Ingredients:
A. egg yolks 4, sugar 1/4 cup, egg whites 4, sugar 1/2 cup, vanilla oil 1/2 tsp
B. cake flour 1/2 cup, cocoa powder 1/4 cup, salt 1/2 tsp, baking powder 3/4 tsp

Steps:
1. Beat the egg yolks until think & creamy. Gradually add in 1/4 cup sugar and vanilla oil.
2. Beat egg whites until soft peaks form. Gradually add in 1/2 cup sugar and beat until stiff & glossy.
3. Fold egg whites into egg yolks.
4. Sift in Ingredients B and mix well.
5. Pour into pan (with baking paper lined) and bake for 8-10mins. (until center springs back when lightly touched)
6. Put another baking paper over a towel on the table. Sift icing sugar evenly on it.
7. Invert the cooked cake on to 6. when the cake is not too hot.
8. Roll up and put in fridge for cooling.

Chocolate / Mocha Cream Filling
Ingredients:
Icing sugar (sifted) 1/3 cup, cocoa 1/4 cup, instant coffee (optional) 1 tsp, salt 1/8 tsp, whipping cream 1 cup, vanilla 1/2 tsp
Steps:
1. Combine all the ingredients in mixing bowl and chill for 1 hour.
2. Beat until stiff enough to spread.

Combination:
Unroll the cooled cake, fill in the cream fillings and slice into pieces. Chill before serve.

Tips:
1. Sugar could be adjusted according to personal favor. I put only 1/4 cup to beat the egg whites. Icing sugar in the mocha cream filling is also reduced while I put more instant coffee to make the coffee flavor stronger and the outcome bitter.

Try this recipe. Highly recommended!!!