Recipes

Preparation

Preheat the oven to 200°c Have ready clean tea towel. Prepare a  21 x 30 cmnon stick Swiss roll pan by spraying lightly with oil. Sift together flour, baking powder and salt and set aside. In a clean mixing bowl beat egg yolks until pale and thick then gradually add 6 tablespoons sugar, beating well after each addition. Mixture should fall in a thick ribbon when beaters are lifted. Add vanilla and beat again.
In a separate clean mixing bowl beat egg whites with remaining sugar until they stand in firm, glossy peaks. Fold a third of the whites into yolk mixture, then fold in the remaining whites. Fold in the dry ingredients gently and thoroughly. Spread the batter evenly over the prepared pan and cook for 10 – 12 minutes until the cake is golden on top. Remove from the oven working quickly cover the pan with clean towel. Turn over pan and towel to remove the cake – cake will be wrong side up. Roll cake in towel. Place rolled cake seam side down on wire rack to cool completely. Unroll cooled cake and place on a platter. Spread with sweetened yoghurt, dust with chocolate flakes and sprinkle nuts in a line down the centre. Re-roll gently to avoid splits. Spread yoghurt over the exterior then run a fork lengthwise to emulate a log and dust generously with chocolate flakes. Refrigerate until ready to slice and serve, with a fresh berry coulis.