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Easy Chocolate Roll with Cream Filling

Chocolate Roll (Swiss Roll)
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Chocolate Roll, also known as Swiss Roll, is a classic dessert. It features a light and airy chocolate sponge cake, generously filled with a creamy whipped filling, and then rolled into a beautiful spiral. This elegant dessert is perfect for any occasion.

Ingredients

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  • 4 large eggs, separated
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, extending the paper over the sides.
  2. In a large bowl, beat the egg yolks with 1/4 cup of granulated sugar until light and fluffy. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
  4. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff, glossy peaks form.
  5. Gently fold one-third of the egg whites into the chocolate batter to lighten it, then gently fold in the remaining egg whites until no streaks remain. Be careful not to deflate the batter.
  6. Spread the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  7. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
  8. Immediately after removing the cake from the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting from a short end, carefully roll the warm cake and towel together. Let it cool completely in the rolled position on a wire rack.
  10. For the filling, in a cold bowl, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  11. Once the cake is completely cool, carefully unroll it. Spread the whipped cream filling evenly over the cake, leaving a small border around the edges.
  12. Carefully re-roll the cake, without the towel, into a tight spiral.
  13. Trim the ends of the roll for a neat appearance. Dust with additional powdered sugar or drizzle with chocolate ganache, if desired.
  14. Chill for at least 30 minutes before slicing and serving.

Notes

  • Do not overbake the cake, as it can become dry and crack when rolled.
  • Rolling the cake while warm helps prevent it from cracking as it cools.
  • Ensure the cake is completely cool before filling to prevent the whipped cream from melting.
  • For a richer chocolate flavor, you can add a tablespoon of instant espresso powder to the cake batter.
  • Store leftover chocolate roll in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/easy-chocolate-roll-swiss-roll-recipe/