Swiss roll with cappuccino cream

Ingredients for 1 servings:

• 3 eggs, size M
• 120 g powdered sugar
• 120 g flour
• 1 tsp baking powder
• 1 tbsp sugar
• 2 cups whipped cream
• 1 pack of cream stiffener
• 3 tsp cappuccino powder of your choice
• possibly cocoa powder for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

succeeds safely and does not break

Line a baking tray with baking paper and preheat the oven to 180°C (top/bottom heat). Beat the eggs (no need to separate them) with a mixer until frothy, then gradually add the powdered sugar. Beat both until light and creamy; the mixture should be thick. Then add the flour mixed with the baking powder to the mixture and carefully fold in with a whisk – do not stir anymore! Pour the batter onto the baking tray, spread it out to the edges, and bake for 10 minutes on the middle rack. In the meantime, spread out a kitchen towel, sprinkle with 1 tablespoon of sugar, loosen the baked sponge from the edge of the tray if necessary, and turn it out onto the baking tray. Cool the baking paper slightly with a cold, damp sponge, and carefully peel it off. Now roll up the roll, including the kitchen towel, and let it cool. Once the roll has cooled, unroll it again, carefully removing it from the kitchen towel. Whip the cream with cream stiffener and cappuccino powder until stiff, fill with 2/3 of the cream, and roll up again. Finally, spread the remaining cream on the outside and pipe dots on the top. Dust with a little cocoa powder, if desired. The Swiss roll won’t break and rolls up very easily. Of course, any other filling you like will work as well.