Description
This Chocolate Cake Roll (Swiss Roll) is an elegant dessert featuring a light, airy chocolate sponge cake rolled around a luscious creamy filling. Perfect for any occasion, it combines rich flavors and beautiful presentation for an irresistible treat.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar (plus more for dusting)
- 2 tbsp butter (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Beat the eggs until thick and pale. Gradually add sugar and continue beating until fluffy. Stir in vanilla.
- In another bowl, whisk flour, cocoa powder, baking powder, and salt. Fold into the egg mixture gently.
- Spread the batter evenly in the prepared pan. Tap to remove air bubbles.
- Bake for 10-12 minutes until the cake springs back when touched.
- Invert onto a powdered sugar-dusted towel, peel off parchment, and roll the cake with the towel. Cool completely.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread the filling, and re-roll tightly.
- Dust with powdered sugar or drizzle with ganache. Chill before slicing.