Chocolate Swiss Roll (ช็อกโกแลตโรลเค้ก)

1.Preheat oven to 180°C, conventional programming. Line 9 x 12 inch baking tray with baking paper.

2.Sift cake flour and cocoa powder into a mixing bowl.

3.Separate egg white and egg yolk. Mix oil and milk with egg yolk. Add half of the dry ingredients (flour and cocoa powder) and mix well.

4.Mix cream of tartar with sugar. Beat egg white until fluffy and gradually add sugar mixture while beating until egg white turns glossy and stiff.

5.Fold half of the meringue with egg yolk mixture.

6.Add the remaining dry ingredients and fold until combined before mixing with the remaining meringue.

7.Transfer batter into on to a baking tray and bake for 12 minutes. Remove cake from the tray and place baking paper on top. Flip the cake over and remove baking paper at the bottom, roll cake into a long log. Leave cake to cool while rolled up. (This will prevent cake from baking apart later)

8.Whip mascarpone with icing sugar over low speed until combined. Add cream and beat until airy and hold a stiff peak.

9.Spread mascarpone cream over the cake and roll tightly. Chill in the fridge to set for an hour. Transfer remaining mascarpone cream into a piping bag.

10.For Ganache: Mix cream and dark chocolate in a microwavable bowl. Heat mixture in microwave for 20 seconds and stir until combined. Repeat the step if chocolate is still not melted.

11.Pour ganache over the cake and leave to set then trim both ends. Transfer cake to a long plate, pipe cream over the cake and garnish with decorative sugar.