Choc-Caramel Swiss Roll

TOTAL TIME:

1 HR 51 MINS

PREP-TIME:

15 MINS

COOK TIME:

1 HR 36 MINS

SERVINGS:

6

INGREDIENTS

For the cake:

3 large eggs 

½ cup castor sugar

½ cup cake flour

¼ cup NESTLÉ Cocoa Powder

1 tsp KLIM Milk Powder

For the filling:

½ cup fat-free smooth cottage cheese

¼ cup Nestlé Caramel Treat

SERVING SUGGESTION:

Nestlé Cocoa Powder

Fresh berries

METHOD

1. Preheat the oven to 200ºC (fan-assisted). Lightly coat a rectangular baking tray with non-stick cooking spray, then line it with baking paper.

2. In a large mixing bowl, beat the eggs and sugar with an electric mixer for 5 minutes until pale and fluffy. Sift in the flour, Nestlé Cocoa Powder, and KLIM Milk Powder, then add a tablespoon of boiling water. Gently fold with a spatula until just combined.

3. Pour the batter into the prepared baking tray, spreading it evenly to create a smooth layer.

4. Bake for 6-8 minutes until the sponge cake is cooked through. *Chef’s Tip: Insert a toothpick into the cake, if it comes out clean the cake is cooked through.

5. As soon as the cake comes out of the oven, work quickly to shape the roll. Place a sheet of baking paper and another baking tray on top of the cake, then flip it over. Gently peel off the baking paper stuck to the base. Cover the cake with a clean sheet of baking paper and flip it over again. Remove the top layer of baking paper, then use the bottom sheet to carefully roll the cake into a log. *Chef’s Tip: Work quickly in this step to ensure the cake cools in a log shape.

6. While the cake is cooling, prepare the filling by adding the cottage cheese and Nestlé Caramel Treat Dairy Dessert to a mixing bowl. Whisk for 2-3 minutes until smooth.

7. Carefully unravel the cake and spread the filling evenly. Roll it into a log, ensuring to remove the baking paper while doing so.

8. Allow the swiss roll to set in the fridge for 1 hour. Once set, cut the ends off for neater presentation.

9. Dust with extra cocoa, slice, and serve with berries and ENJOY!