Chocolate Sponge Cake(Swiss) Rolls & EP's 300th Post !!!!

Hi friends,
Am very happy to reach this milestone of 300 posts today,as its quite a big number to me.I had never thought blogging would be so much fun.Its a thrill to learn & develop my culinary skills viewing many newer recipes and tips as well as develop my photography skills to some extent,I feel:-).The most exciting and learnt experience in my blogging is the baking section where I have tried and succeeded in baking many recipes(which otherwise I would never have attempted).All this had been possible with my blogger friends support,encouragement and inspiring comments which drove me all the way long.Also,I would like to thank my family who have tasted & accepted each of these recipes(new or old) wholeheartedly and are my best critics too.My sincere thanks to each one of my readers,my blogger friends,my other friends and my family.Am truly inspired and obliged by your gesture who dropped at Erivum Puliyum space and hope you will continue to do so in my coming posts too..:-)

Coming back to today's recipe,I  have celebrated all my happy moments with a sweet and so do this post too.Chocolate swiss rolls or chocolate sponge cake rolls,always admired and liked from bakeries or stores.I happened to try these at home and was a successful one.I had earlier tried the Sponge cake rolls sometime back but this was a long awaited demand from my kids and so am very happy that I could make them their favorite swiss rolls.And the biggest surprising part in these rolls is that this doesn't have any flour in it and no baking powder or soda,only eggs.Though the looks seem to be complicated but the recipe is a simple one which anyone could give a try !!

Ingredients
eggs 6 large
semisweet chocolate 6 oz(120g)
sugar 1/4 cup(50 g) + 2 tbsp(30g)
for filling
heavy whipped cream 1 cup
powdered sugar 1/3 cup
vanilla extract 1/2 tsp

Method
- Pre heat oven to 35o degrees F,butter or spray with vegetable oil a 17* 12 " sheet pan.Then line it with parchment paper and butter the parchment paper lightly.(refer notes)
-Separate the egg yolk and egg white and place in different bowls when cold.Then,leave it to reach room temperature before using(30 minutes)
-In the meantime, melt the semisweet chocolate chips using double boiler method or microwave.(I microwaved it for 45 secs on high).Leave aside to cool slightly.
-Using a hand mixer or electric stand mixer,whisk the egg yolks along with 1/4 cup sugar until thick,and fluffy on high speed(It took abut 5 minutes,refer notes for the pattern)
-Add in the vanilla extract and the melted chocolate.Beat just to combine and leave aside.
-In another clean bowl,whisk the egg white until foamy.Beat at medium high speed until soft peak forms.Then,add the remaining 2tbsp of sugar and beat again until stiff peaks.

-Gently fold in the egg white in small amounts in the whisked egg yolk mix using a spatula.Fold in rest of the egg white until incorporated.(Don't over do this step as the air bubbles will deflate)
-Spread the batter in the prepared pan and with the help of spatula or back of a spoon spread until the corners.

-Bake until the cake is puffed and springs back when gently pressed about 15-17 minutes.(mine got ready at 15 minutes)
-Remove from oven and place on wire rack to cool.
-Cover it with a clean slightly damp kitchen towel.
-In the mean time,in a separate bowl whisk the whipped cream until soft peaks.Then add the vanilla extract & sugar,whisk again until stiff peaks.

-Once the cake is cooled completely,spread the whipped cream and gently roll the cake,peeling the parchment paper as you roll.
-Place in the refrigerator for half an hour to set.Then cut in pieces and serve with a cherry on each slice!!!

Servings ~ 15 pieces

NOTES
* The buttering of tray and the parchment paper is done for easy removal of the sponge cake.
* The whisked egg yolk mixture should fall back in slow ribbons once you raise the beater.
* You can also add flavor to the plain whipped cream by using any fruit preserve.

Sending this to I love Baking