Description
Indulgent chocolate Swiss roll blends rich cocoa sponge with silky cream filling, creating a classic dessert that delights taste buds. Elegant layers promise a sweet escape with each delectable slice you’ll savor.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, separated
- 3/4 cup (150g) granulated sugar
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
Liquid and Oil Ingredients:
- 1/4 cup (60ml) vegetable oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Filling and Topping Ingredients:
- 1 1/2 cups (360ml) heavy whipping cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup (135g) semisweet chocolate chips
- 1/2 cup (120ml) heavy cream
- 1 teaspoon vegetable oil
Instructions
- Prepare the baking environment by heating the oven to 350F (180C) and preparing a 12×17-inch jelly roll pan with grease and parchment paper.
- Whip egg whites with sugar until they form firm, glossy peaks that hold their shape.
- Create a smooth mixture by beating egg yolks with remaining sugar, incorporating oil, vanilla, and salt until the texture becomes light and airy.
- Carefully sift flour, cocoa powder, and baking powder into the yolk mixture, gently folding to maintain airiness.
- Incorporate egg whites into the batter in three gentle stages, ensuring minimal deflation of the mixture.
- Distribute batter evenly across the prepared pan, then bake for 12-15 minutes until the surface springs back when lightly touched.
- Immediately transfer the hot cake onto a cocoa-powdered towel, carefully removing the parchment paper and rolling the cake while still warm.
- Allow the rolled cake to cool completely for at least 2 hours, maintaining its cylindrical shape.
- Whip cream with powdered sugar and vanilla until soft, billowy peaks form.
- Gently unroll the cooled cake, spread cream evenly across the surface, and carefully re-roll the cake.
- Prepare ganache by pouring hot cream over chocolate, letting it rest briefly, then stirring in oil until smooth and glossy.
- Drizzle ganache over the rolled cake, refrigerate for 30 minutes to set, then slice and serve chilled.
Notes
- Gentle folding technique prevents deflating the egg whites, ensuring a light, airy texture that makes the Swiss roll delightfully soft.
- Cocoa-dusted towel helps prevent sticking and adds an extra layer of flavor when rolling the warm cake.
- Room temperature eggs whip up faster and create more volume, resulting in a more stable and fluffy cake base.
- Using a kitchen scale for precise measurements guarantees consistent results every time you bake this delectable dessert.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Desserts
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 8
- Calories: 292 kcal
- Sugar: 20 g
- Sodium: 108 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg