Cocoa Swiss Roll with Coffee and Cream

Step 1

Crack the eggs into a bowl. Add the sugar and beat with a mixer, until a fluffy and smooth mixture is obtained. In another bowl, sift the flour with a pinch of salt, a teaspoon of baking powder and the cocoa.

Step 2

In small portions, add the dry mixture to the eggs, by stirring carefully from the bottom to the top, so that the mixture does not lose its volume. Line a large baking pan with baking paper.

Step 3

Pour the sponge cake mix and level it out. Bake the sponge cake for 5-8 minutes in an oven preheated to 390°F (200°C).

Step 4

Take out the baked cake and immediately turn it over onto a cotton towel. Remove the paper.

Step 5

Roll it up along with the cloth. Leave the sponge cake to cool completely.

Step 6

Brew the coffee and sweeten it with a tablespoon of sugar.

Step 7

Whip the cream with two tablespoons of the powdered sugar, until a fluffy mixture is obtained. Add the Philadelphia to that. Homogenize well. Unwrap the chilled sponge cake.

Step 8

Syrup with the coffee and spread generously with the cream . Sprinkle with chocolate drops or grated chocolate. Leave the cream for spreading on the roll. Roll up the sponge cake again. Spread the roll.

Step 9

Sprinkle it with cocoa and decorate it to your liking. Its best to leave the swiss roll for at least 2-3 hours before consumption.

Step 10

Enjoy