Name: Swiss roll with date filling
Cook time: 15 min
Total time: 15 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 190.00 ml flour cake; 3.00 ml Baking powder; 3.00 ml salt; 3.00 eggs extra-large; 180.00 ml sugar; 30.00 ml cocoa powder; 30.00 ml nescafé strong black coffee hot; 1.00 lemon zest and juice; Bicarbonate of soda pinch; 125.00 g dates finely chopped; 65.00 ml water; salt pinch; 65.00 ml sugar; lemon zest and juice; 125.00 ml cream fresh, whipped to stiff peaks

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Ingredients (15)

CAKE

190.00 ml	flour — cake
3.00 ml	Baking powder
3.00 ml	salt
3.00	eggs — extra-large
180.00 ml	sugar
30.00 ml	cocoa powder
30.00 ml	nescafé strong black coffee — hot
1.00	lemon — zest and juice

FILLING

	Bicarbonate of soda — pinch
125.00 g	dates — finely chopped
65.00 ml	water
	salt — pinch
65.00 ml	sugar
	lemon — zest and juice
125.00 ml	cream — fresh, whipped to stiff peaks

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Method:

Preheat the oven to 200 ºC. Spray a baking sheet with non-stick spray and line with baking paper.
Sift the cake flour, baking powder and salt together three times. Beat the eggs until foamy and add the sugar a little at a time, beating well until the sugar has dissolved.
Fold the dry ingredients into the egg mixture. Blend the cocoa powder and coffee and add to the flour mixture, mixing lightly. Add the lemon juice and rind and mix. Turn into the lined baking sheet, spreading smoothly.
Bake for 15 minutes or until the testing skewer comes out clean. Turn out onto a damp cloth and roll up. Cool slightly on the cloth.
Prepare the filling: sprinkle the bicarbonate of soda over the dates in a saucepan. Add the water and heat slowly until the dates are soft. Add the remaining filling ingredients, except the cream. Mix well and leave to cool.
Unroll the roll and spread with the date filling. Spread the stiffly whipped cream on top of the date filling and roll up carefully again. Slice and serve.
Makes a medium-sized Swiss roll or 10-12 slices.