Introduction
Chocolate Swiss Roll is a delightful dessert that combines a rich, chocolate sponge cake with a luscious filling. It’s a versatile treat that can be served on various occasions, from birthdays to family gatherings. This classic roll cake is not only visually appealing but also easy to make, making it perfect for both novice and experienced bakers.
Detailed Ingredients with measures
For the sponge cake:
– 4 large eggs
– 100g (½ cup) granulated sugar
– 100g (¾ cup) all-purpose flour
– 30g (¼ cup) cocoa powder
– 1 tsp baking powder
– 1 pinch of salt
– 40g (3 tbsp) unsalted butter, melted
– 1 tsp vanilla extract
For the filling:
– 200ml (¾ cup) heavy cream
– 50g (¼ cup) powdered sugar
– 1 tsp vanilla extract
– 50g (¼ cup) chocolate, melted (optional for added flavor)
Prep Time
The prep time for this Chocolate Swiss Roll is approximately 20 minutes. This includes gathering the ingredients, preparing the batter, and getting everything ready for baking.
Cook Time, Total Time, Yield
The cooking time is about 12-15 minutes, depending on your oven. Therefore, the total time needed to make this delicious dessert is around 35 minutes. This recipe yields one Swiss roll, which can serve 8-10 people, making it ideal for sharing with friends and family.
Detailed Directions and Instructions
Step 1: Prepare the Baking Pan
Preheat your oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) baking pan with parchment paper, ensuring it covers the edges for easy removal.
Step 2: Mix the Dry Ingredients
In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set this mixture aside to ensure there are no lumps.
Step 3: Beat the Eggs and Sugar
In a separate large mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes pale, fluffy, and triples in volume. This should take about 5 minutes using an electric mixer.
Step 4: Combine the Mixtures
Gently fold the dry ingredients into the egg mixture. Do this gradually to prevent deflating the airy structure you’ve created.
Step 5: Add Liquid Ingredients
Melt the butter and let it cool slightly. Then, add the melted butter and vanilla extract to the batter. Fold gently until everything is well combined.
Step 6: Bake the Batter
Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Prepare for Rolling
Once baked, remove the pan from the oven and invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel away the parchment paper carefully.
Step 8: Roll the Cake
Starting from one edge, carefully roll the cake up with the towel, creating a tight roll. Let it cool completely in this rolled state.
Step 9: Prepare the Filling
While the cake cools, prepare your filling. Whip the heavy cream until soft peaks form. Mix in the powdered sugar and cocoa powder for flavor.
Step 10: Unroll and Fill the Cake
Once cooled, gently unroll the cake. Spread the whipped cream filling evenly over the surface of the cake.
Step 11: Roll the Cake Again
Re-roll the cake carefully, this time without the towel. Once rolled, place it seam side down on a serving platter.
Step 12: Chill and Serve
Refrigerate the Swiss roll for 30 minutes to firm up. Before serving, dust with powdered sugar and slice into pieces.
Notes
Note 1
Make sure your eggs are at room temperature for optimal volume and texture.
Note 2
For a richer flavor, consider adding espresso or coffee powder to the batter.
Note 3
You can replace the whipped cream with a chocolate ganache or any filling of your choice.
Note 4
Store any leftovers in the refrigerator to keep it fresh.
