Description
A light and airy chocolate sponge cake rolled up with luscious whipped cream for a classic, elegant Swiss roll dessert.
Ingredients
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 1/3 cup cocoa powder
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy cream, chilled
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract (for filling)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, beat the eggs and granulated sugar together for 5–7 minutes until thick, pale, and fluffy.
- Stir in vanilla extract and milk.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gently fold dry ingredients into the egg mixture until combined, being careful not to deflate the batter.
- Spread batter evenly into the prepared pan and bake for 10–12 minutes or until the cake springs back when touched.
- While warm, place a clean kitchen towel on the counter and dust it heavily with powdered sugar. Flip the cake onto the towel and peel off the parchment paper.
- Roll the cake gently with the towel from the short end and let it cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream evenly, and reroll without the towel.
- Dust with more powdered sugar, slice, and serve.
Notes
- Do not overbake or the cake may crack when rolling.
- Chill the mixing bowl and beaters before whipping cream for best results.
- Add cocoa powder or melted chocolate to the cream for a richer filling.
- Refrigerate at least 1 hour before slicing for cleaner cuts.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: European