Chocolate swiss roll
Indulge in a classic dessert with this Chocolate Swiss Roll recipe! Made with fluffy sponge cake rolled with creamy, rich filling, it's the perfect balance of chocolatey goodness and light texture. With simple ingredients like eggs, sugar, flour, cocoa powder, heavy whipping cream, and powdered sugar, you can create an elegant dessert that's sure to impress. Perfect for any special occasion or just to satisfy your sweet tooth!
Cook time 15 min
Prep time 20 min
Ingredients:
3 eggs1/2 cup sugar
1/2 cup all-purpose white wheat flour
1 tbsp dry cocoa powder
1 cup heavy whipping cream
1 tbsp powdered sugar
Welcome to this delightful recipe guide for making a Chocolate Swiss Roll. This classic dessert features a soft, fluffy sponge cake rolled around a luscious whipped cream filling, all with a rich cocoa flavor. Perfect for special occasions or a sweet treat, this Chocolate Swiss Roll is sure to impress your family and friends.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line your baking tray with parchment paper, making sure the paper extends slightly over the edges for easy removal later.
- In a large mixing bowl, whip the 3 eggs using an electric mixer on high speed until they become thick and pale, approximately 3-5 minutes.
- Gradually add the granulated sugar while continuing to beat the mixture until it's light and fluffy.
- In a separate bowl, sift together the all-purpose flour and dry cocoa powder to ensure there are no lumps.
- Gently fold the sifted dry ingredients into the egg mixture using a spatula until just combined, being careful not to deflate the batter.
- Pour the batter into the prepared baking tray, spreading it evenly to the edges.
- Bake in the preheated oven for around 10-12 minutes, or until the cake springs back when touched lightly in the center.
- Remove from the oven and immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from one of the shorter ends, roll the warm cake (including the towel) into a tight spiral.
- Allow it to cool completely while rolled up in the towel. This helps set the shape and makes it easier to re-roll with the filling later.
- While the cake is cooling, whip the heavy whipping cream with the 1 tablespoon of powdered sugar until it forms stiff peaks.
- Once the cake has cooled, gently unroll it, removing the towel.
- Spread the whipped cream evenly over the entire surface of the cake.
- Roll the cake back up, this time without the towel, positioning the seam on the bottom.
- Transfer the rolled cake to a serving platter.
- Optionally, you can dust the top with more powdered sugar or cocoa powder for a decorative finish.
- Chill in the refrigerator for at least 30 minutes before slicing.
- Use a sharp knife to slice the Swiss roll into 1-inch thick pieces.
- Serve chilled and enjoy your delicious homemade Chocolate Swiss Roll!
Tips:
- Ensure your eggs are at room temperature before starting to help them whisk better and increase the volume.
- When folding in the flour and cocoa powder, be gentle to maintain the airiness of the batter.
- Be careful not to overbake the sponge cake, as it should remain flexible for rolling. Overbaking can make it dry and prone to cracking.
- While rolling the cake with the whipped cream, do so gently and use parchment paper to help guide the roll.
- Chill the rolled cake in the refrigerator for at least an hour before serving to help it set and for clean cuts.
Congratulations! You've successfully made a delicious Chocolate Swiss Roll. Enjoy this decadent dessert with a cup of coffee or tea, and don't forget to share it with your loved ones. This delightful treat is sure to become a favorite in your dessert repertoire.
Nutrition per serving
8 ServingsCalories 210kcal
Protein 4.45g
Carbohydrates 22g
Fiber 0.93g
Sugar 16g
Fat 13g
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