Chocolate Swiss Roll

Makes 12 slices.
65 cals per slice.

• 1oz plain flour
• 1oz cocoa powder
• Pinch of salt
• 3 large eggs, separated
• Large pinch of cream of tartar
• 4oz caster sugar

Filling

2 pots of choc mousse (Sainsbury 75cals each, Weight Watchers approx 52)

Method

Prepare oven 180C.  Grease & line a swiss roll tin with non-stick silicone paper.

Put egg whites in large bowl, whisk until frothy  Add cream of tartar, whisk until stiff, gradually adding half of the sugar until it forms stiff peaks.  Set aside.

Put egg yolks and remaining sugar in another bowl, whisk until thick and pale.  Stir in the sifted flour and cocoa powder.

Fold in the egg whites using a metal spoon until everything is evenly blended.  (Do not over mix)  Turn mixture into prepared tin and level top.

Bake 15-20mins or until springy to the touch.  Have ready a large piece of greaseproof paper, dusted lightly with icing sugar.

Turn the swiss roll immediately out onto the paper and remove the silicone lining paper.  Leave until cooled completely on a wire rack.

When cold, unroll cake carefully, spead with chocolate mousse and roll up again, omitting greaseproof paper.