Chocolate Swiss Roll with Vanilla Yoghurt

Ingredients

• 4 eggs
• 100g caster sugar
• 1 tsp boiling water
• 75g plain flour
• 30g Good quality cocoa powder
• 1 tsp vanilla extract

• For the filling
• 1 tbsp caster sugar
• 4 tbsps 3% Greek-style yogurt
• seeds from ½ vanilla pod

Cooking Instructions

1. Preheat oven to 180C, 350F, Gas Mark 4.
2. Lightly grease and line a swiss roll tin.
3. Using an electric whisk, beat the eggs and sugar on high speed for a few minutes. Add the boiling water and continue whisking until the mixture is more than double in volume, thick and pale in colour.
4. Sieve together the the flour and cocoa. Using a metal spoon, carefully fold the dry ingredients into the mixture. Add the vanilla extract and continue mixing until fully combined.
5. Pour into the prepared tin and level with a knife. Bake in the centre of the preheated oven for 20 minutes until dry to the touch.
6. When cooked, turn out on to a sheet of foil, sprinkled with caster sugar, Snip the edges with scissors several times then roll up and allow to cool.
7. To make the filling, mix together the yogurt, sugar and vanilla seeds, gently folding in the dry ingredients, taking care not to overmix as the yogurt will become runny.
8. When cool, unroll and fill with the yogurt mixture. Roll up as tight as possible. Slice off the ends and place on a serving plate.
9. Just before serving, sprinkle with a little grated chocolate and dust with sugar.

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