Cappuccino Swiss Roll

Ingredients for 1 servings:

• 4 eggs
• 130 g sugar
• 1 pack of pudding powder, chocolate
• 100 g flour
• ½ tsp baking powder
• 500 ml cream
• 3 packs of coffee powder (cappuccino powder)
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Heat 250 ml of cream, remove from the heat, dissolve the cappuccino powder in it and place in the refrigerator overnight. Separate the eggs. Beat the egg whites with 130 g of sugar until stiff peaks form. Briefly beat the egg yolks and fold into the beaten egg whites. Sift the flour, custard powder and baking powder and fold in loosely. Line a baking tray with baking paper and spread the batter on top. Bake at 200°C (top and bottom heat) for approx. 12-15 minutes. Remove from the oven, turn out onto a tea towel sprinkled with sugar, cover with another tea towel and leave to cool. Add the remaining cream to the cappuccino cream and beat together with the vanilla sugar and cream stabilizer until stiff peaks form. Spread the mixture over the cooled base and roll up the sponge cake. Dust the roll thickly with icing sugar.