Black Forest Roll Cake

3 eggs

35 gram sugar

30 gram brown sugar

1 tbsp cake emulsifier

40 gram flour

5 gram Cocoa powder

5 gram milk powder

5 gram coffee + 1 tsp hot water

65 gram melted butter

Filling

300 ml double cream, whip until soft peak

Cherry jam as desired

Grated chocolate for garnish

In a bowl, add egg, sugar, and cake emulsifier. Wisk until the batter turn white and thick.

Mix all dry ingredient and sift it. Add dry ingredients in three times and mix well.

Add coffee mixture and melted butter, mix well. Pour to 20 cm X 20 cm square pan that have greased with butter and lined with baking paper. Bake in 180°C until 10 minutes.

Remove from pan and transfer to baking paper. Roll it and wait until the cake is cool. Roll out the cake and spread cherry jam and whip cream on top of the cake. Roll again.

Decorate cake with remaining cream, grated chocolate, and cherry. Ready to serve.