Description
Moist chocolate sponge rolled with a fluffy cream filling, this Chocolate Swiss Roll with Cream Filling is a stunning yet simple dessert that’s light, rich, and perfect for any occasion.
Ingredients
- Eggs: 4 large – Provide structure and lightness for the sponge.
- Granulated sugar: ¾ cup – Sweetens and stabilizes the egg mixture.
- All-purpose flour: ½ cup – Forms the base of the sponge.
- Cocoa powder (unsweetened): ¼ cup – Adds rich chocolate flavor.
- Baking powder: 1 teaspoon – Helps the sponge rise lightly.
- Salt: ¼ teaspoon – Balances sweetness and deepens flavor.
- Vanilla extract: 1 teaspoon – Enhances the overall taste.
- Heavy cream: 1 cup – Whipped into the creamy filling.
- Powdered sugar: ¼ cup – Sweetens and stabilizes the whipped cream.
- Butter (melted, optional): 2 tablespoons – Adds richness to the sponge.
- Powdered sugar (for dusting): As needed – Keeps the roll from sticking and adds a pretty finish.
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving overhang for easy removal.
- Combine Ingredients: In a bowl, whisk flour, cocoa powder, baking powder, and salt. In another bowl, beat eggs and granulated sugar with an electric mixer for 5 minutes until pale and fluffy. Fold in vanilla and dry ingredients gently. Stir in melted butter if using.
- Prepare Your Cooking Vessel: Spread the batter evenly into the prepared pan. Smooth with a spatula to ensure even baking.
- Assemble the Dish: Bake for 10–12 minutes, until the cake springs back lightly when touched. Don’t overbake.
- Cook to Perfection: While warm, turn the cake out onto a parchment sheet dusted with powdered sugar. Peel off the baking parchment. Roll the cake gently with the new parchment into a log. Let cool completely.
- Finishing Touches: Whip heavy cream with powdered sugar until soft peaks form. Carefully unroll the cooled cake, spread cream evenly, then roll back up tightly without parchment.
- Serve and Enjoy: Dust with powdered sugar, slice, and serve chilled for clean spirals.
Notes
- Roll the cake while warm to prevent cracks.
- Do not overbake — a moist sponge rolls easily.
- Chill the roll before slicing for neat spirals.
- Use a serrated knife for clean cuts.
- For extra indulgence, drizzle with chocolate ganache.