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Chocolate Swiss Roll Cake

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Chocolate Swiss Roll Cake is a classic rolled dessert made with a light, spongy chocolate cake filled with whipped cream and rolled into an elegant spiral. Perfect for special occasions or holidays, it’s both impressive and delicious.

Ingredients

Scale
  • 4 large eggs
  • 2/3 cup granulated sugar
  • 2/3 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 cream
  • 1/4 cup powdered sugar
  • Optional: chocolate ganache or powdered sugar for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a mixing bowl, beat eggs and sugar until thick, pale, and doubled in volume (5–7 minutes).
  3. Sift together flour, cocoa powder, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg mixture. Stir in vanilla extract.
  5. Spread the batter evenly in the prepared pan. Bake for 10–12 minutes or until cake springs back when touched.
  6. Turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake up in the towel from the short end. Let cool completely.
  7. In a bowl, whip heavy cream and powdered sugar to stiff peaks.
  8. Unroll the cooled cake, spread the whipped cream evenly over the surface, and re-roll tightly (without towel).
  9. Chill for at least 1 hour. Dust with powdered sugar or top with ganache before serving.

Notes

  • Roll the cake while warm to avoid cracking.
  • Chill before slicing for clean cuts.
  • Add fruit or flavored extracts to the filling for variation.
  • Store in fridge for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: chocolate swiss roll, rolled cake, whipped cream filling, chocolate sponge, holiday dessert

Find it online: https://yumcove.com/chocolate-swiss-roll-cake/