Swiss Roll with Coffee Creme - Rulltårta med kaffekräm

SWISS ROLL WITH COFFEE CREME

Rulltårta med kaffekräm

1 roll

3 eggs

0.6 cup sugar

5 tablespoons potato starch

1 teaspoon baking powder

Filling:

0.6 cup cream, approx 12% fat

2 egg yolks

1 tablespoon sugar

1½ teaspoons Nescafé

2 teaspoons cocoa

1 1/4 tablespoons potato starch

Line a roasting pan, 8 x 12 inches, with baking paper. Brush the pan with some liquid margarine before lining it with paper, to make it lie still. 

Beat eggs and sugar to a thick, fluffy batter. Mix potato starch and baking powder and sift into the egg batter. Stir and spread out in the roasting pan. Bake on the middle shelf of the oven at 482F for about 7 minutes. Unmould on a sugared baking paper with a moist cloth underneath the paper. Keep the pan over the cake while it cools off.

Mix the ingredients for the filling in a saucepan. Warm to almost boiling point while stirring. The creme should be thick but not curdle. Spread it out on the cake in an even layer and roll up from the longside. Place it, seamside down, in the fridge or freezer until serving.

Enjoy!

Bella