Indulge in the classic delight of a chocolate Swiss Roll cake, an elegant dessert featuring a light and airy chocolate sponge rolled with a creamy filling.
This visually impressive cake is surprisingly straightforward to make and is perfect for any occasion, from afternoon teas to celebratory feasts.
With a few simple steps and a little patience, you’ll have a light and delicious dessert in no time!
- Prep Time: 53 minutes + cooling time
- Cook Time: 10-12 minutes
- Total Time: 1 hour, 5 minutes + cooling time
- Yield: 10 servings 1x
Ingredients
- 4 large eggs, separated
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Sponge (10 minutes):
Preheat your oven to 375°F (190°C). Line a jelly roll pan (10×15 inches) with parchment paper and lightly grease it. - Whip Egg Whites (5 minutes):
In a mixing bowl, beat the egg whites until stiff peaks form. Gradually add 1/3 cup of granulated sugar and continue beating until glossy. - Beat Egg Yolks (3 minutes):
In a separate bowl, beat the egg yolks with the remaining 1/3 cup sugar until thick and pale. Mix in the vanilla extract. - Combine Dry Ingredients (5 minutes):
Sift together the flour, cocoa powder, baking powder, and salt. - Make Batter (5 minutes):
Gently fold the egg yolk mixture into the egg whites. Sift the dry ingredients over the egg mixture and fold in until just combined. - Bake (10-12 minutes):
Spread the batter evenly into the prepared pan. Bake for 10-12 minutes or until the sponge springs back when touched. - Roll the Sponge (5 minutes + cooling time):
Dust a clean kitchen towel with powdered sugar. Immediately turn the sponge out onto the towel, remove the parchment paper, and roll the cake up in the towel. Let it cool completely. - Prepare Filling (5 minutes):
Whip the heavy cream with powdered sugar and vanilla until it holds stiff peaks. - Unroll and Fill (5 minutes):
Carefully unroll the cooled cake. Spread the whipped cream over the sponge, leaving a small border around the edges. - Roll the Cake (5 minutes):
Roll the cake back up, using the towel as a guide. Dust with powdered sugar and chill before serving.
Notes
Creating the perfect chocolate Swiss Roll cake is about gentle handling and timing. Ensure not to overbake the sponge, as it can lead to cracks when rolling.
The dusting of powdered sugar prevents sticking and adds a subtle sweetness to the finished cake. Serve this Swiss roll as a sophisticated treat, and watch it become the talking point of your dining table!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
