Ingredients

Filling & frosting

Directions

Line the base of a Swiss roll tin with baking paper. Sift flour and stir in NESTUM®. Set aside. Combine oil, milk and vanilla in a small bowl, set aside.
Whisk egg whites in a clean, dry mixing bowl until soft peaks form. Add sugar and continue beating until stiff and glossy. Add yolks and beat another 2 minutes.
Using a flexible spatula, fold in half the flour/ NESTUM® mixture without over-stirring so as not to deflate the mixture. Fold the remaining flour/ NESTUM® likewise. Mix about half a cup of this mixture into the oil/milk mixture and stir to combine.
Now fold this carefully back into the main mixture of beaten eggs. Once it is evenly mixed, transfer batter into the prepared tin, spread in an even layer and bake in preheated oven (190 C) for 10 - 13 minutes until well-risen and golden brown.
Loosen edges of cake from tin and turn out onto a sheet of paper. Spread jam all over cake and roll up tightly. Leave until completely cold.
To make frosting, place chopped chocolate and whipping cream in a bowl and melt in microwave oven on low heat for 2 - 3 minutes. Stir until smooth. Cool chocolate in a bowl of iced water while whisking chocolate with electric beaters until mixture is thick and fluffy (about 8 minutes).
Spread frosting on roll, cutting part of the “log” to make a “branch” if liked. Decorate cake with slices of fresh fruit or berries and leaves.

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