Tiramisu Swiss Roll Cake

For the sponge

Line a rectangular cake pan (9 x 12” pan) with parchment paper.

In a small pot, or microwaveable bowl, combine the milk, cocoa powder and espresso powder. Cook over medium heat, or microwave until the powder has fully dissolved in the milk. One fully dissolved, set the milk aside to cool.

Preheat oven to 160C.

In a large mixing bowl, mix 20g sugar with baking soda and salt. Sift in flour and combine.

Add egg yolks, oil, vanilla extract and the milk mixture and stir until fully incorporated. Set the mixture aside.

In a large bowl fitted with to a stand mixer, or using a hand-held mixer, whip the egg whites on low speed until frothy and large bubbles form, then add the cream of tartar and salt. Increase the speed to medium and gradually add the 50g of sugar. Increase speed and continue mixing until sift peaks have formed. This is the meringue mixture.

Spoon 1/3 of the meringue mixture into the flour mixture until incorporated. Make sure you are gentle with folding to avoid over-mixing. Then add the rest of the meringue and fold until fully incorporated.

Pour the batter into your cake pan, and use an offset spatula to smooth out the batter, ensuring it covers the entire pan evenly. Tap the pain several times on the counter to release large air pockets.

Bake in oven for 10 minutes, then check that a skewer/toothpick is clean when inserted and removed from the cake sponge.

Let the cake cool for about 5 minutes before removing from the pan. Prepare another large parchment paper and invert the cake onto this paper, peeling away the used/baked one. Flip it over one more time onto a piece of parchment paper. The side that was facing up while baking in the oven, will also be the inner layer of the cake when you roll.

Using the parchment paper, roll the cake and leave to cool (about 30 minutes-1 hour). During this time, prepare the marscapone cream.

For the cream

Set up a double boiler (a heat-proof bowl over simmering water in a pot over heat, ensure the bowl does not touch the water).

In your heat proof bowl, whisk together egg yolks and sugar until pale and fluffy, then add in the milk.

Continue to mix until the mixture thickens then take off the heat and allow to cool down. It may still be a little bit runny, but will thicken as it cools down.

Once cooled, add the marscapone to the egg yolk mixture and whisk until smooth and there are no lumps.

In a separate bowl, beat the whipping cream until medium peaks form. Then fold into the marscapone and egg-yolk mixture.

Assembling

Unroll the cooled cake.

Using a spatula, spread the marscapone cream all over the surface of the cake.

Roll back up firmly in the parchment paper and leave in fridge for at least 2 hours to allow the cream to set a bit, before slicing and serving.

Dust with cocoa powder before serving (optional).