Baked roly poly swiss cake

Ingredients

• Eggs - 3 nos
• Vanilla essence - 1 teaspoon
• Castor sugar - 110 g
• Flour - 75 g
• Chocolate for decorating

For butter cream filling :

• 1 pound powdered sugar
• 1/2 cup milk
• 1/8 to 1/4 tsp salt
• 1/2 tespoon Vanilla
• 2 sticks butter, cut into ½ inch slices
• 1/2 cup shortening

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Preparation

• Preheat the oven to 210 C and grease the swiss roll pan. Seperate the egg yolks and whisk it with vanilla essence and sugar till creamy.
• Sift in the flour and gently fold them in the egg yolk mixture. Whisk the egg whites till stiff and gently fold them in the cake mixture.
• Gently pour the cake mixture in the prepared pan and bake it for 10 minutes or until done.
• Immediately, turn on to a cake rack covered with clean tea towel. Allow the cake to cool.
  
• For the buttercream filling :
  Using the whisk attachment on your electric mixer, mix the powdered sugar, salt, vanilla and milk at low speed until smooth. Add butter, one slice at a time, until incorporated add shortening and whip at highest speed 10 to 12 minutes. Peal off the baking paper (if any) and spread the butter cream filling as the first layer and raspberry jam as the second layer throughout the cake. With the help of tea towel, tightly roll the cake. Refrigerate the cake for one hour and remove the tea towel gently and carefully. Meanwhile, melt the chocolate (ur choice) and decorate it over the swiss roll & refrigerate it.

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