Chocolate Swiss Roll

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1 cup Cake flour
  • 3/4 cup Caster/granulated sugar
  • 1/4 cup Cocoa powder
  • 1/2 cup Icing/powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1/4 cup Greek style yogurt
  • 1 cup Heavy cream

Found on marshasbakingaddiction.com

Description

Ingredients

• 4 large eggs, separated, room temperature
• 3/4 cup (150g) caster/granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) greek style yogurt
• 1 cup (100g) cake flour*
• 1 teaspoon baking powder
• 1/4 cup (25g) cocoa powder
• 1/4 teaspoon salt
• 1 cup (240ml) heavy cream
• 1/2 cup (60g) icing/powdered sugar
• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
• Using a handheld or stand mixer, beat the egg yolks on high speed until thick. Gradually beat in the sugar, vanilla, and yogurt. Add the flour, baking powder, and cocoa powder, and mix well.
• In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold into the batter.
• Pour the batter into the prepared pan, and spread out evenly. Bake for 10 - 15 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes.
• Invert the cake onto a tea towel dusted with icing/powdered sugar. Gently peel off the parchment paper, then roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
• Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks. Unroll the cake, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and chill for at least 1 hour. Dust with icing/powdered sugar and serve.