Chocolate Swiss Roll

Ingredients

Baking tray: 11.5 x 13 inch Other baking trays are OK too, as long as one side is longer than 11 inches. Please adjust the recipes if different sized tray is used.

Eggs York : 5 Oil: 70 g，1/3 cup + 1 tablespoon Milk: 60 g, 1/4 cup Cake flour: 90 g, 1/2 cup + 2 tablespoons

Cocoa powder:40g, 1.5 tbsp

Egg whites: 5

Cream of tartar: 1/8 teaspoon (can replace with vinerger)

Sugar: 55 g, 1/4 cup

Filling:

Heavy cream: 180 g, 3/4 cup

Sugar for cream: 35 g, 3 tablespoons

Oven temperature: 320°F /160°C bake for 25-30 minutes

1. 
   
2. Method:
3. 1. Preheat oven to 160°C/400°F. Line a swiss roll tin 33cm x 23cm/13" x 9" with greaseproof paper.
4. 2. Put the egg whites into a large clean dry bowl, add a pinch of cream of tar tar Beat with low speed for 1 minutes then increase to medium high speed for few minutes until mixture is stiff and dry looking in appearance. Add the sugar and continue beating until thick and shiny.
5.  3. Finally beat in egg yolks and sugar then add milk and oil for 1-2 minutes until abit light yellow, thick and trail of beaters remain. Sieve the flour and gradually add to the egg mixture folding it in with a spatula. 
6. 4. Lastly fold in the essence or cocoa powder and egg whites divide into 3 times. 
7. 5. Transfer to the prepared tin and spread evenly. 6. Bake for 10 minutes. Lay a sheet of greaseproof paper dusted with a little caster sugar on the work surface. 
8. 7. When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a sharp knife. Roll the cake up from its longest edge with the paper inside. Leave to cool.
9. 8. When cold, about 20 minutes, gently unroll and remove the greaseproof paper. 
10. 9. Whipped cream and sugar and Spread with the whipped cream. 
11. 10. Roll up again to form a swiss roll. Dust with icing sugar and serve.
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