Chocolate Swiss Roll
A delightful dessert featuring a soft, fluffy chocolate cake rolled with a creamy filling, perfect for every occasion.
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs Use room temperature for better volume
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Filling
- 1 cup heavy cream Can substitute with whipped topping
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract For filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and sugar until light and fluffy. Stir in vanilla.
- Gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan, spreading evenly.
- Bake for about 10 minutes or until the cake springs back when lightly pressed.
- Immediately roll the cake in the parchment paper starting from one short side and let it cool.
Filling
- For the filling, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Unroll the cooled cake, spread the whipped cream evenly, and roll it back up.
- Chill before serving, dust with cocoa powder or powdered sugar if desired.
Notes
Store leftover chocolate Swiss roll in the refrigerator, wrapped well with plastic wrap for up to 3 days. For freezing, wrap tightly in plastic and foil; can keep for up to a month. Thaw in the fridge before serving. Avoid overmixing the batter to maintain a light texture.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 33gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 120mgFiber: 2gSugar: 20g
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