Cappuccino roulade

Cappuccino Roulade 

Getting my coffee fix this morning with this 4 1/2 syn cappuccino roulade. 

Ingredients 

4 Eggs 

Tsp of baking powder (1/2 Syn)

1 tbsp cocoa powder (syns range from 1-2.5 syns depending on brand)

1 tsp vanilla essence

Tub of plain quark

2 tbsp of sweetener (1/2 IF you eat the whole cake, no need to count per slice) 

1 tsp of coffee made up with a splash of water(cooled)

2 tsp Chocolate shot (1 Syn)
Frylight to grease 

Method

1. Preheat oven to 170 degrees c and spray a shallow rectangle baking tray(mine was ROUGHLY 30cm x 20cm) with Frylight 
2. Separate the eggs into yolks and whites and put into separate bowls 
3. Add ½ of the quark, the sweetener, cocoa powder, coffee, vanilla essence & baking powder to the yolks and mix till combined
4. Whisk the egg whites until they become stiff then fold them into the egg yolk mixture
5. Pour the mixture into the baking tray and bake for about 15-20 mins or until it’s a golden brown in colour
6. Remove the cake from the oven and place on a cooling rack and allow to cool
7. To make the filling, mix the remaining quark with 2 tsps of chocolate shot 
8. Once the cake is cooled spread the Chocolaty quark evenly onto the cake 
9. Then gently roll the cake up into a roll
10. Cut into slices, dust with coco powder and serve