Description
Choco Swiss Roll Delight is a light and fluffy rolled chocolate cake filled with sweet whipped cream, perfect for a delightful dessert. This recipe combines the richness of cocoa with the smoothness of whipped cream, making it an irresistible treat for chocolate lovers. Easy to prepare and elegantly presented, it’s a wonderful choice for parties and special occasions.
Ingredients
Scale
Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Whipped Cream Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Topping (Optional)
- 1/2 cup chocolate ganache or melted chocolate
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat Eggs: In a large bowl, beat the 4 large eggs with an electric mixer for about 5 minutes until they become thick and pale, which will give the cake its light texture.
- Add Sugar and Vanilla: Gradually add the 1/2 cup granulated sugar and 1 teaspoon vanilla extract to the eggs, beating for another minute until well incorporated.
- Sift Dry Ingredients: In a separate bowl, sift together 1/3 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to ensure even distribution and a fine texture.
- Combine Mixtures: Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to overmix to keep the batter airy.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake in the preheated oven for 10–12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. While still warm, carefully roll the cake up in the towel from the short end and let it cool completely.
- Whip the Cream: Meanwhile, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form, creating a smooth and sweet filling.
- Fill and Finish Roll: Once the cake is fully cooled, gently unroll it, spread the whipped cream evenly over the surface, and roll it back up without the towel.
- Decorate and Chill: Place the roll seam-side down on a platter. Optionally, dust with powdered sugar or drizzle with 1/2 cup chocolate ganache or melted chocolate. Chill for at least 30 minutes to set before slicing.
Notes
- Use room-temperature eggs for better volume and a lighter sponge.
- For added flavor and texture, spread a thin layer of your favorite jam under the whipped cream before rolling.
- Sprinkle mini chocolate chips inside the roll before rolling for extra chocolatey bites.
- Ensure the cake is rolled while warm to prevent cracking.
- Chilling the cake helps the roll hold its shape and makes slicing easier.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
