Classic Chocolate Swiss Roll Cake
This light and fluffy chocolate Swiss roll features a rich cocoa sponge rolled around a smooth whipped cream filling. Perfect for any occasion, this elegant dessert is easier than it looks and comes together with simple ingredients and step-by-step instructions.
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Ingredients
For the Chocolate Sponge Cake:
- 4 large eggs room temperature
- ½ cup 100 g granulated sugar
- ¼ cup 30 g all-purpose flour
- ¼ cup 30 g unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
For the Whipped Cream Filling:
- ¾ cup 180 ml heavy whipping cream (cold)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Toppings:
- Powdered sugar for dusting
- Melted chocolate or ganache for drizzling
Instructions
- Preheat oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- Beat eggs and sugar in a large bowl on high speed for 5–6 minutes until pale and thick. Add vanilla extract.
- Sift in dry ingredients (flour, cocoa powder, baking powder, and salt). Gently fold to combine without deflating.
- Pour batter into pan and spread evenly. Bake for 10–12 minutes or until the sponge springs back when touched.
- Remove from oven and invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
- Roll the cake gently (with the towel inside) while warm. Let it cool completely on a wire rack.
- Make whipped cream filling: Beat cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled sponge, spread the whipped cream evenly, and gently re-roll the cake.
- Chill before serving for at least 30 minutes. Dust with powdered sugar or drizzle with chocolate if desired.
- Slice and enjoy!
Nutrition
Serving: 1slice | Calories: 190kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Sodium: 100mg | Fiber: 2g | Sugar: 14g
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