SWISS CHOCOLATE ROLL

Preparation Method :

• Chocolate Butter Icing : Beat the margarine until light and fluffy.
• Add the sifted icing sugar a little at a time, until all the sugar is used up.
• Add the sifted cocoa powder and essence. Mix well.
• Spread some of the icing on the sponge. Roll it and cover with a napkin and keep in the refrigerator to cool.
• After an hour remove the napkin and coat the log with the remaining icing or whipped cream.
• Grease and line a Swiss Roll tray with butter paper.
• Sieve the flour with the baking powder.
• Beat the eggs and sugar well.
• Add the essence and fold in the sieved flour lightly.
• Pour the mixture in the prepared Swiss Roll tray and bake at 180°C for 10 minutes or till done.
• Microwave the jam for a minute and keep warm. Turn out the sponge on a butter paper dusted with castor sugar.
• Remove the lining from the top, quickly spread the jam over it, roll the sponge with the help of the butter paper and cool. Keep it in the refrigerator.
• Slice and serve.