Description
This Cocoa Swiss Roll Cake features a light, fluffy chocolate sponge rolled with a creamy whipped cream filling, perfect for an elegant dessert that impresses with its rich flavor and delicate texture.
Ingredients
Units
Scale
For the Cake:
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (Dutch-process preferred)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons whole milk
For the Filling:
- 2 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Variations:
- Coconut cream (for a dairy-free version)
- 1:1 gluten-free flour blend (instead of all-purpose flour)
- Mascarpone (mixed with whipped cream for a lighter filling)
Instructions
- Chill: Chill your equipment or ingredients as needed before starting.
- Preheat: Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Beat Eggs and Sugar: Beat eggs and sugar until thick and pale.
- Fold Dry Ingredients: Sift cocoa, flour, baking powder, and salt; fold into egg mixture.
- Add Vanilla and Milk: Add vanilla and milk; spread batter evenly into the pan.
- Bake: Bake 10–12 minutes until springy.
- Roll Cake: Flip onto a sugar-dusted towel; peel parchment and roll while warm.
- Whip Cream: Whip cream, sugar, and vanilla to stiff peaks.
- Assemble: Unroll cooled cake, spread cream evenly, and re-roll.
- Chill: Chill at least 2 hours before slicing.
Notes
- Use coconut cream for a dairy-free version.
- Substitute a 1:1 gluten-free flour blend instead of all-purpose flour for gluten-free baking.
- For a lighter filling, mix mascarpone with whipped cream.
