Chocolate Swiss Roll

INGREDIENTS
FOR THE CAKE

• 4 large eggs, separated, room temperature
• 3/4 cup (150g) caster/granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup (60g) Greek-style yogurt
• 1 cup (100g) cake flour*
• 1 teaspoon baking powder
• 1/4 cup (25g) cocoa powder
• 1/4 teaspoon salt

FOR THE FILLING

• 1 cup (240ml) heavy cream
• 1/2 cup (60g) icing/powdered sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS
FOR THE CAKE

1. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
2. Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. Beat in the vanilla, and yogurt. Add the flour, baking powder, cocoa powder, and salt, and mix until combined.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
4. Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.
5. Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.

FOR THE FILLING

1. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.
2. Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.

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