Chocolate Paste I (Vanilla Swiss Roll)

Ingredients:

Chocolate Paste

2⅓ tbsp plain flour

40 mL sugar

1 egg white

80 mL milk, warmed

1½ tbsp cocoa power

10 g butter soften

2 tbsp Nutella/grounded nut (optional)

Vanilla Sponge

3 eggs, room temperature

65 g caster sugar

80 g flour

20 g butter, melted

3 drops vanilla extract

Method:

To Prepare the Chocolate Paste

In a small pot, mix together flour, sugar and egg white till smooth.

Mix-in milk and cocoa powder.

Over low-heat, stir the mixture to thicken.

Once reach a spreadable consistency, remove from heat.

Stir-in butter and Nutella to yield a smooth paste.

Keep in refrigerator till use.

To Prepare the Vanilla Sponge

Line a 23 x 30 cm baking tray with parchment paper, set aside.

Sift flour, set aside.

Preheat oven to 180 °C.

In a large bowl, whisk eggs and sugar on high speed till thick, pale and glossy then whisk at low speed for another 1 min.

Fold-in butter and vanilla.

Gradually, fold-in flour to yield homogeneous batter.

Spread batter onto the prepared tray.

Bake for 15 min or until the surface is golden brown and skewer inserted into the sponge and come out clean.

Remove tray from oven and cool sponge/paper on wire rack covered.

Dust a bigger sheet of parchment paper with icing sugar, inverse-on the sponge with brown side down and remove the attached former parchment paper.

Spread-on the prepared chocolate paste and roll-up sponge by lifting up the large parchment paper pressurized outward.

Transfer the Swiss roll with seam side down into fridge and chill for 30 min or more before serving.