Chocolate Roll Cake

Many people have tried this recipe from MR by Yani since she published it but I only got a chance to do so tonite. Also, I believe ones need reason & motivation in order to get something done. My reason is because I promise Michelle that I will find her Swiss Roll recipe for her to try. She wanted to come & watch but I thought I better try it alone first to avoid disappointment. The result is not bad for a first timer. So Michelle, do you wanna come over to do this? You are welcome anytime.

I sliced the roll just after an hour so it smudged a bit. It would look cleaner if I had the patience to wait a bit longer until the filling get properly set. I couldn't wait longer because my two boys were too eager (their mother has not been baking too often nowadays.... kesian...).

Below is the recipe which I have translated from BM and refined for more details:

(Makes one 10" roll)
INGREDIENTS:
4 Eggs - separated
50 Sugar
35g Flour* (I used Hongkong flour)
15g Cocoa Powder* (*sifted together)

FILLING:
125g Cream Cheese
150g Whipping Cream
30g Sugar
1 tbsp Lemon juice

METHOD:
1. Preheat oven at 180C.

2. Beat egg whites until foamy.
Add sugar gradually & beat until stiff.
Add egg yolk & beat slowly.
Fold in flour & cocoa mixture gradually until just mixed.
Pour into lined & greased sandwich tin 10" x 12".

3. Bake for 10 minutes. Cool.

4. Beat the filling ingredients until smooth.
Place cake on a piece of wax paper.
Spread filling, roll lengthwise tightly.
Chill for 1-2 hours before slicing.