Chocolate Swiss Rolls

Separate the egg whites from the yolks and whip them with powdered sugar

Gently fold the egg yolks and sifted dry ingredients into the whipped whites

Line a baking sheet with parchment paper, pour the batter onto it, and smooth it out

Bake at 200°C (400°ph) for 10 minutes

Flip the sponge cake onto a damp towel, moisten the paper with water, and peel it off the cake

Cut the cake into 2 pieces, roll both pieces up with the towel, and let them cool

For the filling, thoroughly mix all the components together

Spread the filling over the cake pieces, roll them up into logs, and refrigerate for 1 hour