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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Inspired by Angie's Chocolate cake ... I made this roll with my own cheese frosting and filling . The result is a soft spongy roll with extra light frosting . Ingredients:
2 l egg white |
pinch of salt |
50 g caster sugar |
75 g olive margarine |
1 tsp vanilla essence |
2 l egg yolks |
100 g self raising flour |
1/4 tsp baking powder and baking soda |
1 tbsp mango juice essence mixed in 110 ml water |
2 tbsp hershey's chocolate syrup |
100 g light cream cheese |
icing sugar |
hershey's chocolate syrup to taste |
chocolate rasps/shavings |
Directions:
1. Preheat the oven at 200 deg C .
2. Grease and line a Swiss roll tin .
3. Beat egg whites with salt and set aside .
4. Beat the sugar and margarine until creamy .
5. Add the yolks and essence .
6. Fold in the dry ing along with the cocoa syrup and juice .
7. Fold in the egg whites .
8. Bake for 15 mins until the top springs back when touch .
9. Roll it when it's still hot unwrapping the paper along .
10. Leave it cool for 15 mins .
11. ...............
12. Mix the cream cheese , icing sugar and syrup .
13. Carefully unroll the cake and spread some cheese mixture inside .
14. Roll back the cake and frost outside with the remaining mixture .
15. Sprinkle the rasps and chill until served .
16. .......................
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