Easy Chocolate Swiss Roll Recipe English translation (in description box)

Ingredients:
Eggs – 4
Sugar – ½ cup (Powdered)
All purpose flour / Maida – ⅓ cup / 50g
Unsweetened cocoa powder – ⅓ cup / 50g
Baking powder – 1 tsp
Salt – 2 pinches
Vegetable Oil – 2 tbsp
Vanilla extract – 1 tsp

For the filling
White chocolate chips/bar – 150g
Milk – 3 tbsp
Heavy whipping cream – 1 cup / 240g (Chilled)
Strawberry – 250g (Finely chopped)

Steps:
To melt the chocolate chips, boil some water in a pan and place a bowl inside the pan.
Add chocolate chips and milk.
Melt the chocolate chips by stirring continuously. Remove from heat. Let it cool completely.

Using an electric beater, beat the cream until fluffy.
Start with a low speed and keep increasing the speed. It took me 5 minutes.
Add the melted and cooled chocolate chip mixture. Mix with a spatula.
Transfer this to the freezer for a ½ hour to cool. (If you are not going to use them in half an hour, keep it in the refrigerator and not in the freezer.)

To make the cake mix, beat egg and sugar with an electric beater until creamy. Set aside.

In another bowl, sift maida, cocoa powder, baking powder and salt. Mix well. Set aside.

Add vegetable oil and vanilla essence to the egg-sugar mixture. Mix well with a spatula.
Add the maida mixture in batches and mix gently.
Line a baking tray with butter paper and transfer the cake mix to the tray.
Level it with a spatula. Gently tap the pan to get rid of air bubbles.

Bake it in a preheated oven at 360°F/180°C for 10 minutes or till the toothpick inserted in the center comes out clean.
Once the cake is ready, remove and sprinkle some powdered sugar on the cake.
Line another baking pan with butter paper and invert the cake on to it.
Carefully remove the butter paper on the cake.
While still warm, roll up the cake along with butter paper from one end as a log.
Let it cool for a few minutes. Do not cool it in the refrigerator.
Then unfold and spread the prepared filling on to the cake, leaving some space on all the four sides.
Add a layer of the diced strawberry or any fruit of your choice.
Roll the cake fairly tightly from one end.
After the first loop, remove butter paper from the loop and keep rolling till the end, loosening the butter paper as you roll.
Don’t remove the butter paper from the last loop. Roll the butter paper on to the log.
Transfer it to refrigerator and cool for 2 hours.
After two hours, remove the log and unfold the butter paper.
Cut a little slice off of each end and slice the rest of the log in medium thickness.
Sprinkle some powdered sugar and garnish.
Enjoy the Easy Chocolate Swiss Roll

Notes:
– The cake should not be thicker than 1″. Pick the baking tray accordingly. My baking tray is 15″.5 x 10.5″ x 0.5″

Bread Swiss Roll – http://y2u.be/vkzl2BUjIVY
Nutella Cake Roll – http://y2u.be/EoDHCztZI30

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