Recipe Description
This Chocolate Swiss Roll is a delightful dessert that combines a rich chocolate sponge cake with a luscious cream filling. Perfect for celebrations or a special treat, this roll is not only visually appealing but also incredibly delicious!
Serving Details
- Servings: 8
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Cooling Time: 30 minutes
Cooking Time
Total Time: 1 hour 5 minutes
Nutritional Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for the filling)
Frequently Asked Questions (FAQs)
Can I use a different filling?
Yes! You can substitute the whipped cream with buttercream, fruit preserves, or any other filling of your choice.
How do I prevent the cake from cracking?
Make sure to roll the cake gently while it is still warm. Using parchment paper to lift and roll can also help prevent cracking.
How should I store the Swiss roll?
Store the Chocolate Swiss Roll in an airtight container in the refrigerator for up to 3 days.
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and granulated sugar until thick and pale. Stir in the vanilla extract.
- Gradually fold in the dry ingredients, then add the melted butter and mix until just combined.
- Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up in the towel. Allow it to cool completely.
- While the cake cools, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the cake has cooled, unroll it and spread the whipped cream filling evenly over the surface. Roll the cake back up gently, without the towel this time.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes before slicing and serving.
Enjoy!
Slice your Chocolate Swiss Roll and serve it chilled. Enjoy this delightful treat with friends and family!
