A Chocolate Swiss Roll, also known simply as a Swiss Roll, is a delightful dessert consisting of a light, fluffy chocolate sponge cake rolled around a creamy filling. It's a classic treat that's perfect for any occasion. A step-by-step guide to making a Chocolate Swiss Roll:
Ingredients:
For the Chocolate Sponge Cake:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons hot water
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting and Decoration:
- Powdered sugar, for dusting
- Additional cocoa powder or grated chocolate (optional)
Instructions:
Making the Chocolate Sponge Cake:
1. Preheat your oven to 350°F (175°C). Grease a 10x15-inch (25x38 cm) jelly roll pan or a baking sheet with edges. Line it with parchment paper, leaving an overhang on two sides for easy rolling.
2. In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
3. In another mixing bowl, beat the eggs, granulated sugar, and vanilla extract with an electric mixer on high speed. Beat for about 5-7 minutes or until the mixture becomes pale, thick, and triples in volume.
4. Gradually fold the dry mixture into the egg mixture using a spatula. Gently fold until well combined, being careful not to deflate the batter.
5. Add the hot water and fold it into the batter. This helps keep the sponge cake moist.
6. Pour the batter into the prepared pan and spread it evenly to the corners.
7. Bake in the preheated oven for approximately 12-15 minutes or until the cake is set and springs back when lightly touched.
Rolling the Cake:
8. While the cake is still warm, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
9. Carefully invert the cake onto the prepared towel. Gently peel off the parchment paper from the cake's bottom.
10. Starting from one short end, roll the cake up tightly along with the towel. This will help the cake maintain its shape when you unroll and fill it later.
11. Allow the rolled cake to cool completely on a wire rack, seam side down.
Making the Filling:
12. In a mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This will be the creamy filling for your Swiss roll.
Assembling the Swiss Roll:
13. Carefully unroll the cooled cake from the towel.
14. Spread the whipped cream filling evenly over the cake, leaving a small border around the edges.
15. Roll the cake back up gently but tightly, without the towel this time.
16. Trim the edges of the roll for a clean finish.
Decorating and Serving:
17. Dust the top of the Chocolate Swiss Roll with powdered sugar. You can also sprinkle some cocoa powder or grated chocolate for an extra chocolatey touch.
18. Slice and serve your Chocolate Swiss Roll as a delightful dessert or treat.
Enjoy your homemade Chocolate Swiss Roll!