Thank you Cows..., Swiss roll

Day 5 of the baking week, and happy Friday! I've made a special effort to show my appreciation to Cows, who let me have their lovely milk and cheese everyday ;) I'm a big fan of them...

This cow pattered Swiss roll is great for something bit special, and also it's not as complicated to make it as it seems.

Ingredients;

Flour 60g

Sugar 60g

Egg 3

Vanilla extract 1tsp

Cocoa powder 1tsp

Black food colouring

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Fresh double cream 150ml

Sugar 2tbsp

Vanilla yogurt 1tbsp

1. Sift flour twice. Pre-heat the oven to 200º.

2. Prepare boiled water in a large bowl (let's call it "Bowl A").

3. Prepare a little smaller bowl (let's call it "Bowl B") than the bowl A, and combine eggs and sugar in it. Place the bowl B on top of the bowl A so that the bowl B is warmed up from outside.

4. Mix the egg mixture with a hand mixer well until it becomes fluffy and almost like a meringue.

5. Take out the bowl B from the bowl A, quickly add the flour, and mix with the hand mixer until the flour is mixed in thoroughly.

6. Take a table spoonful of the mixture in a small bowl. Add cocoa powder and food colouring in and mix.

7. Place two pieces of baking sheets on a baking tray. Drop the black-coloured mixture on the tray randomly, and spread so that it looks like a black patches of a cow.

8. Pour 5 into the tray.

9. Bake in the pre-heated oven for 10 minutes.

10. When the cake is done, take it out on a cake cooler rack. Place one of the two baking sheets on the top, and turn it up side down. Peel off the other baking sheet slowly to prevent damaging the surface. Place the same baking sheet back on, and cover the cake with slightly wet tea towel. Let it cool.

11. Prepare the cream. Combine cream and sugar in a bowl, and mix until it is stiff. Fold yogurt it.

12. Spread the cream on the cake. Roll it carefully. Wrap the cake with a cling film. Let it cool in the fridge.