Chocolate Swiss Roll a.k.a Benjy Roll

Ini percubaan kali kedua Jamie buat swiss roll, masa percubaan yang pertama tak berapa menjadi sbb keknya tak naik gebu. Tapi rase tak puas hati nak jugak buat lagi guna resepi lain lak dan alhamdullilah menjadi. Kalau kat kampung, mak-mak kita panggil benjy roll, tak tau mana dtg nama benjy roll tu. Agaknya orang yang membuatnya nama benjy kot, so yang nie nama Jamie roll lah yek... Jamie buat dua filling satu, blueberry dan satu lagi cream cheese...jom layan, resepi dapat dari rumah mamafami, resepinya dalam bahasa omputih, translate ler sendiri...jamie buat double utk dapat dua adunan.Ingredients :

(A)
3 nos eggs
2 oz castor sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence

1/2 tablespoon ovallette

1.5 oz flour, remove 1.5 tablepoon
1/2 tablespoon milk powder
(B)
2 oz butter ~ melted
(C)
1.5 tablespoon cocoa powder
(D)
Buttercream icing- letak ler apa2 pun boleh-jem,buah2an, lempuk etc.

Method :
1. Place ingredients A in a mixing bowl. Beat on high speed for 5 to 7 minutes.
2. Set aside 1.5 tablespoons of the batter and put into a piping bag.
3. Add cocoa powder to the batter in the mixer (larger amount) and beat for another 1 or 2 minutes.
4. Spread the cocoa batter onto the tray layered with greaseproof paper.
5. Pipe lines using the white batter onto the cocoa batter.
6. Using a cake skewer, make lines across the white batter to create batik effect.
7. Bake in a preheated oven at 170 C for 20 minutes.
8. Once baked, remove the cake from the tray onto a wire rack. Let it cool.
9. Turn the cake onto another piece of paper and spread the buttercream.
10. Slowly and carefully, roll the cake. Wrap in a clingfilm and keep in the refrigerator for the buttercream to set before slicing it.