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Mocha Swiss Roll

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Preparation time: 35 minutes
Cooking time: 8 minutes
Makes 1 Swiss roll

7 tablespoons plain flour
2 tablespoons cocoa (*)
2 teaspoons instant coffee powder
2 teaspoons baking powder
3 eggs whites
½ cup caster sugar
3 egg yolks, lightly beaten
2 tablespoons hot milk
1 tablespoon caster sugar, extra
1 cup cream (*)
1 teaspoon coffee powder, extra
1 chocolate bar, crumbled (*)
½ cup flaked almonds
(*)available at IFFI product portfolio.

1. Preheat oven to 220ºC. Brush a shallow 30 x 25 x 2 cm Swiss roll tin with melted butter or oil. Line base and two sides with paper; grease paper.
2. Sift flour, cocoa, coffee and baking powder three times onto greaseproof paper.
3. Place egg whites in small, clean and dry mixer bowl. Beat until soft peaks form.
4. Add sugar gradually, beating constantly until mixing is glossy and thick and all the sugar is dissolved.
5. Add the beaten egg yolks; beat further 20 seconds. Transfer mixture to a large mixing bowl.
6. Fold in milk and sifted ingredients quickly and lightly.
7. Spread mixture evenly in prepared tin; smooth surface. Bake for 8 minutes or until springy to the touch.
8. Sprinkle a large sheet of greaseproof paper with the extra sugar. Turn the cake onto the paper; let stand 1 minutes. Discard the cake tin lining paper. Trim ends of roll with serrated knife. Carefully roll cake up with paper; stand cake 5 minutes or until cool.
9. Whip cream with extra coffee powder. Fold through half the crumbled chocolate and all the flaked almonds. Unroll cake, spread with most of the cream mixture; re-roll using greaseproof paper as a guide, if necessary, to help you. Carefully place cake on serving plate. Decorate with the remaining cream and crumbled chocolate.