Chocolate Swiss roll cake
¼ cup cocoa powder
⅓ cup flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon instant coffee
½ cup sugar
1 tablespoon butter melted
Preheat oven on 180.C.
Separate your eggs into yolks and whites. Whisk the egg whites until soft peaks form - you don’t want to dry them out.
In a large bowl, beat the egg yolks with the sugar, until pale yellow, then mix in the remaining dry ingredients including flour, cocoa powder, baking powder, salt and instant coffee, until just combined.
Then, fold in the egg whites, being careful not to deflate them by over-mixing.lastly add melted butter and mix.
Pour the batter into a greased, parchment-lined ½ sheet pan, and gently spread it evenly. Make sure you have a slight overhang of parchment in the pan, as it will make it easier to roll your cake later.
Bake the cake for approximately 9 minutes, until set.
Allow the cake to cool for 5 minutes, and then gently cut into heart shape.
Fresh cream frosting
1 teaspoon gelatin
4 teaspoon cold water
1 cup heavy cream
¼ cup warm milk
½ cup icing sugar (more or less to taste)
½ teaspoon vanilla extract
¼ teaspoon ice cream essence
Mix gelatin and cold water. Keep aside for blooming. Now take heavy cream add sugar,vanilla and ice cream essence mix well. Now add gelatin in milk mix and add in cream. Mix gently. Keep in fridge for 30 minutes. Then use it.