Ingredients for the Swiss Roll
4 egg whites
4 egg yolks
75 caster sugar
90 g flour
Line your Swiss roll tin with baking paper. I used a silicone one in this recipe and lined my baking tray with it ( since I didn't have a Swiss roll tin).Preheat your oven.
Separate the egg yolks from the egg whites.
Separate egg yolks from egg whites
Whisk egg whites with 1 tbsp of water until soft peaks form.
Whisk egg whites until soft peaks form
Add sugar and beat until stiff peaks form.
Whisk until stiff peaks form
Using a large metal spoon, gently mix in the egg yolks and vanilla essence, sift over the flour and fold in lightly with your whisk.
Cake mixture ready to be baked
Spread your mixture in the tin and bake for 10-15 minutes.
....and bake for 10-15 mins until done
Turn out onto a damp kitchen towel as shown, peel off the paper and leave to cool.
Sprinkle the cake with syrup ( either from the canned fruit or you can prepare it yourself by boiling 1 cup of sugar with 1/2 cup water). You may as well use Sprite. Make sure all the surface of the cake is covered, specially the border, to keep it moist.
Spread over strawberry jam.
Spread over strawberry jam
Starting from one end, roll the cake as shown and seal tightly with the towel. Leave to stand in the fridge for a few minutes.
....and seal tightly
Meanwhile prepare the chocolate topping.
Ingredients for topping
150 ml milk or cream
80 g sugar
20 g cornflour
20 cocoa/ grated chocolate
20 g butter
5-10 g coffee granules
Place all ingredients except cornflour in a saucepan and place on low heat. Stir until sugar is dissolved. Quickly mix the cornflour in a little water and pour into the mixture. On high heat, bring to boil until mixture thickens.
Allow topping to cool and spread over the Swiss roll. Decorate with strawberries and leave to stand in fridge for 30 minutes to allow the flavors to develop.