Chocolate Cream Swiss Roll (Ready-to-Print Version)
Fluffy cocoa sponge layered with creamy whipped filling, rolled and dusted for a delightful European dessert.
# What You’ll Need:
→ Cake Batter
01 -
4 large eggs
02 -
1/2 cup granulated sugar
03 -
1/3 cup all-purpose flour
04 -
1/4 cup unsweetened cocoa powder
05 -
1/2 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
1 teaspoon vanilla extract
→ Filling and Garnish
08 -
1 cup heavy whipping cream
09 -
2 tablespoons powdered sugar
10 -
1/2 teaspoon vanilla extract
11 -
Powdered sugar, for dusting
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the surface.
02 -
In a large bowl, beat the eggs and granulated sugar with a hand mixer on medium-high speed for 4 to 5 minutes until thick and pale.
03 -
Incorporate 1 teaspoon of vanilla extract into the egg mixture and stir until just combined.
04 -
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly mixed.
05 -
Gently fold the dry mixture into the egg batter until smooth with no visible dry spots.
06 -
Evenly spread the batter in the prepared pan and bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
07 -
Remove cake from oven. While still warm, invert onto a clean kitchen towel dusted generously with powdered sugar, peel off parchment paper, and roll the cake with the towel from the short end. Allow to cool completely.
08 -
In a chilled bowl, beat heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
09 -
Carefully unroll the cooled cake and spread the whipped cream evenly over the surface. Roll the cake tightly without the towel.
10 -
Place the roll seam-side down on a serving platter, dust the top with powdered sugar, slice, and serve.
# Handy Tips:
01 -
Roll the cake while warm to prevent cracking.
02 -
Chill the assembled roll for at least 30 minutes before slicing to achieve clean cuts.