Instructions

Whisk egg whites with sugar until stiff peaks form and set aside.

Whisk egg yolks until foamy, add vanilla essence, water, oil, sifted flour with baking powder, cinnamon, and cocoa. Finally, gently fold in the egg whites.

Pour the batter onto a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for 10 minutes.

After baking, remove the paper, roll with a new one, and let it cool.

Prepare the cream. Heat 4 tablespoons of cream with chocolate in the microwave and mix well. Let it cool while whisking the remaining cream with sugar. Combine both mixtures and spread on the cooled base.

Roll up the Swiss roll, spread with melted chocolate, and refrigerate for at least 2 hours.