Ingredients :

Cake :

• 4 large eggs
• 3/4 cup (150g) sugar
• 1 teaspoon vanilla extract
• 1/4 cup (60g) Greek yogurt
• 1 cup (100g) cake flour
• 1 teaspoon baking powder
• 1/4 cup (25g) cocoa
• 1/4 tsp salt

Accompaniement :

• 1 cup (250 ml) 35% cream
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract

Preparation :

1. Preheat the oven to 350°F (180°C)
2. Grease a 10 by 15 inch (25 x 38 cm) baking dish well and line the bottom with a sheet of parchment paper.
3. Use your hand mixer to beat the egg yolks and sugar until fluffy. Add vanilla and yogurt. Beat.
4. Add flour, baking powder, cocoa and salt. Beat until the mixture is homogeneous.
5. In another bowl, beat the egg whites until peaks form. Add to mixture.
6. Pour the mixture into the dish and spread well with a spatula.
7. Bake for 8 to 10 minutes or until toothpick inserted comes out clean.
8. Sprinkle a (clean!) dish towel with powdered sugar.
9. Turn the mold upside down and transfer to the tea towel. Gently remove the parchment paper. Roll the cake.
10. Let cool.

Accompaniement :

1. Use your hand mixer and whip the cream until it begins to thicken. Add powdered sugar and vanilla and whisk until stiff peaks form.
2. Unroll the cake.
3. Spread the cream evenly over the cake.
4. Roll the cake again without the towel.
5. Cover and refrigerate for 1 hour.
6. Sprinkle with powdered sugar and serve!

Notes:

Swiss roll cake freezes well for 2 to 3 months. Thaw overnight, then eat.

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