Chocolate Swiss roll with strawberry cream by Sara Pang

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/933835740004060/

Credit: Recipe largely adapted from Angela Seah Thulin's chocolate Swiss Roll

Link: https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/319926344880632/?type=3&hc_location=ufi

Part (A)
2 cups Chocolate rice- estimated

Part (B) - filling
200ml whipping top
1 tbsp of icing sugar
3 strawberries -purée
*Whisk till creamy and chill in fridge.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (D)
3 egg whites
2 tbsp sugar (30g)
1/4 tsp cream of tartar
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add cream of tartar and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first. Whisk whipping too and icing sugar until spreadable consistency. Fold in straw berry purée.
2. Part (C) - Whisk the egg yolks n sugar till fluffy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (will look runny). Set aside.
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Cool in pan for 5mins. And remove from pan to cool down thoroughly.
7. Spread Strawberry cream and roll it. Wrap the baking sheet back and Chill for 10mins.
8. Top the remaining cream on top and cover the cream chocolate rice. Keep in the fridge to chill before you cut.