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Chocolate Swiss Roll

Chocolate Swiss Roll
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Learn how to make a moist, fluffy Chocolate Swiss Roll with a rich cocoa flavor and creamy filling. This classic dessert features a light, airy chocolate sponge cake rolled with a luscious whipped cream filling, perfect for any occasion and easily customizable with various fillings and adaptations.

Ingredients

Scale

For the Sponge Cake

  • 4 large fresh eggs (separated)
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour (or gluten-free blend for gluten-free version)
  • 1/4 cup unsweetened cocoa powder (high quality)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

For the Cream Filling

  • 1 cup heavy cream (chilled)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons softened butter (optional)

Instructions

  1. Prepare the sponge cake: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and set aside. Separate the eggs. Whip the egg whites until stiff peaks form. In a separate bowl, beat the yolks with granulated sugar until pale and thick. Sift together flour, cocoa powder, and baking powder and gently fold into the yolk mixture. Carefully fold in the beaten egg whites to keep the batter light and airy.
  2. Bake the cake: Pour the batter evenly into the prepared pan and spread smoothly with a spatula. Bake for 12-15 minutes, or until the cake springs back gently when touched. Avoid overbaking to maintain softness.
  3. Roll the cake while warm: Immediately remove from oven and invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake and towel together from one short side. Let it cool completely in this shape to set the roll.
  4. Prepare the filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Optionally, blend softened butter into the whipped cream for extra richness and stability.
  5. Assemble the Chocolate Swiss Roll: Gently unroll the cooled cake and spread the cream filling evenly over the surface, leaving a small border around the edges. Carefully roll the cake back up without pressing too hard to avoid cracking.
  6. Chill and serve: Wrap the roll in plastic wrap and refrigerate for at least one hour to set the filling and make slicing easier. Use a sharp knife to slice just before serving for clean, beautiful spirals.

Notes

  • Roll the cake while still warm to prevent cracks and ease shaping.
  • Use room temperature eggs as they whip better, resulting in a fluffier sponge.
  • Fold batter gently to keep it light and airy.
  • Chill the roll before slicing for neat, clean slices.
  • Use good-quality cocoa powder for the best chocolate flavor.
  • For gluten-free version, substitute all-purpose flour with gluten-free blend.
  • For a dairy-free version, substitute heavy cream with coconut cream and butter with plant-based options.

Nutrition

Keywords: Chocolate Swiss Roll, Swiss Roll, Chocolate Cake Roll, Rolled Cake, Moist Chocolate Cake, Cream Filling, Gluten Free Chocolate Cake, Chocolate Dessert

Find it online: https://dailydishez.com/chocolate-swiss-roll/