Swiss Roll

Don’t let the steps fool you! This dessert is not difficult and a must try.

The soft cake, fluffy custard filling, and chocolate on top wraps it all up!

---

Ingredients

• Cake:

  3/4 sugar

  6 egg whites 

  4 egg yolks

  1/3 cup water

  1/3 cup oil

  vanilla

  1 tsp baking powder

  1 cup flour

• Filling:

  2 cups milk

  1/4 cup cornstarch

  1/2 cup sugar

  Vanilla 

  4  egg yolks

  50g butter

  1 cup whipping cream

• Glaze:

  100g cream

  200g milk chocolate 

---

Method

Cake:

• Preheat the oven to 180°C/350°F and line a 16*12 in baking sheet with baking paper.

• Whisk the egg whites with 1/4 cup sugar until stiff peaks form.

• In another bowl, whisk egg yolks, the rest of the sugar, vanilla until pale.

• Whisk in the water, oil, and dry ingredients until combined.

• Fold the egg whites into the egg yolk mixture in 3 batches.

• Pour the batter in the prepared tin and bake for 15-20 min and allow to cool.

Filling:

• In a saucepan, heat the milk and vanilla.

• In a bowl, combine the sugar, cornstarch, salt and yolks.

• Add some of the hot milk to the egg mixture and whisk.

• Return the mixture back to the pan and boil until thickened.

• Add the butter and whisk. 

• Strain the mixture into a bowl.

• Lay a sheet of plastic wrap directly over the cream. Refrigerate it.

• In a bowl, whisk the whipping cream until stiff. Fold the cooled custard in.

Glaze:

• Place the chocolate in a bowl. Heat the cream and pour it over the chocolate.

• Let sit for 1 min then stir.

Assembly:

• Pour the filling onto the cake and spread it leaving some space on the sides, so the cream doesn't pour out.

• Roll the cake like a log and chill in the fridge.

• Place the log onto a rack and pour the coating on top until the excess chocolate falls.