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Chocolate Swiss Roll

Chocolate Swiss Roll
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Discover how to make a perfectly moist and fluffy Chocolate Swiss Roll, featuring a light cocoa-flavored sponge cake rolled with a luscious creamy filling. This classic dessert offers a beautiful spiral presentation and can be customized with various fillings and flavors, making it ideal for any occasion.

Ingredients

Scale

For the Sponge Cake

  • 4 large eggs
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour (or gluten-free flour blend with xanthan gum for gluten-free)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the Filling

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: 2 tablespoons butter for extra richness

Instructions

  1. Prepare Your Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. Proper preparation here makes rolling the cake much easier later.
  2. Whisk Eggs and Sugar Until Fluffy: In a large bowl, vigorously beat the eggs with granulated sugar until the mixture becomes thick, pale, and tripled in volume—this aeration is the secret to a light sponge.
  3. Sift and Gently Fold Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Carefully fold these dry ingredients into the egg mixture using a spatula to keep as much air as possible, ensuring the batter remains light and smooth.
  4. Pour Batter and Bake: Spread the batter evenly in the prepared pan, smoothing the surface to an even layer. Bake for 12-15 minutes until the sponge springs back lightly when touched and a toothpick comes out clean.
  5. Roll the Cake While Warm: Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up in the towel from the short edge. Allow it to cool completely to hold its shape without cracking.
  6. Prepare and Add Filling: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently unroll the cooled cake, spread the cream evenly over the surface, then re-roll without the towel, keeping the spiral intact.
  7. Chill and Serve: Wrap the roll in plastic wrap and refrigerate for at least an hour to set the filling and enhance flavors. Slice with a sharp knife for clean cuts and serve chilled or at room temperature.

Notes

  • Whisk thoroughly: Beat eggs and sugar until thick and fluffy to give the sponge volume and softness.
  • Fold gently: Avoid over-mixing dry ingredients to prevent deflating the batter.
  • Roll while warm: Rolling the cake right out of the oven prevents cracks and helps it keep shape.
  • Use parchment paper: It ensures easy removal and protects the delicate sponge layer.
  • Chill before slicing: Refrigeration firms up the filling for neat, clean slices.

Nutrition

Keywords: Chocolate Swiss Roll, chocolate cake roll, chocolate sponge cake, creamy filling, dessert roll, chocolate dessert, swiss roll recipe

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