Chocolate Swiss Roll (with no butter and flour)

I love it!! It's soft and smooth...

It's really nice...

The most import is... It does not contain butter and flour!!!

Oh my god... when I was half way baking...

Suddenly realized it doesn't require any flour at all...

I was like oh my god...

Am I going to fail again?

Hahaha... but... it turned out really really nice...

I love it!

The recipe is from Joy of baking, but I amended my own one here...it's a slightly simple version:)

For the cake:

6 Large egg (separated)- If you are using small or medium egg then make it to 7. (Eggs are preferred in room temperature)

50grams of granulated sugar

2 tablespoons of sugar

Half teaspoon of Vanilla extract or vanilla flavoring

100grams of chocolate (You can put slightly more if you like it to be more strong)

¾ of cream of tartar

For the cream:

200ml heavy whipping cream

1 tablespoon of icing sugar

Half teaspoon of pure vanilla extract or flavoring

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Preheat the oven to 180C.

You will need a baking tray sized around (30cm x 40cm). Line the baking tray with ungreased paper, butter and flour the paper set aside.

First, melt the chocolate bar. I filled in water in a saucepan and heat it up to boil. Then I placed the chocolate bar (break into pieces) in a Microwavable bowl and place the bowl on the saucepan and let it boil for few minutes. (Keep stirring while the water is boiling. Please do not let the water spill into the bowl.)

Separate the egg yolks and egg whites in 2 different mixing boil.

Mix the egg yolks and 50grams of sugar, beat until light and fluffy for about 5 minutes. Add in the half teaspoon of vanilla extract and melted chocolate and beat for another 1 minute. Set aside.

Beat the egg whites until foamy. It will take about 13 minutes. Add in the ¾ teaspoons of cream of tartar and continue beating until soft peaks form. Then slowly add in another 2 tablespoons of sugar until stiff peaks form.

Gently fold in a small portions of the egg whites into the egg yolk mixture by using a rubber/wood/spatula spoon. Mix well and fold in the remaining egg whites. (This process has to be fast in order to prevent the batter deflate)

Spread the batter evenly into the baking tray and let it bake for 17minutes.

When it’s done. Bring it out from the oven and let it cool before applying the cream. (Do not peel of the paper)

To do the cream:

Pour the 200ml whipping cream, vanilla extract and icing sugar into a large mixing bowl. Beat until it looks like a creamJ

You can spread the cream to the cake once the cake has cooled. Gently roll the cake and peel off the paper slowly as you roll the cake.

GOOD LUCK!!!