Description
Swiss roll choco delight brings pure indulgence to dessert tables with its elegant chocolate sponge and creamy filling. Chocolate enthusiasts and bakers discover a simple yet luxurious treat perfect for special occasions and sweet cravings.
Ingredients
Scale
Cake Ingredients:
- 4 large eggs
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Liquid Ingredients:
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Serving:
- 2 tablespoons milk (150 ml)
- 4 large eggs (240 g)
- 1/2 cup granulated sugar (100 g)
- 3/4 cup all-purpose flour (90 g)
- 1/4 cup cocoa powder (25 g)
- 1 teaspoon baking powder (5 g)
- 1/4 teaspoon salt (1.5 g)
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring complete coverage and light greasing.
- Create the cake base by sifting together flour, cocoa powder, baking powder, and salt in a medium mixing bowl. In a separate large bowl, vigorously whisk eggs and sugar until the mixture becomes pale and significantly increases in volume.
- Incorporate vanilla extract and milk into the egg mixture, blending thoroughly. Gently fold the dry ingredients into the wet ingredients, maintaining a light texture and avoiding overmixing.
- Transfer the batter to the prepared pan, spreading it evenly with a spatula. Bake for 10-12 minutes, checking for doneness by lightly pressing the surface – it should spring back immediately when touched.
- Immediately after removing from the oven, carefully roll the warm cake with the parchment paper from the short end. Allow the cake to cool completely in this rolled configuration, which helps prevent cracking.
- Whip heavy cream with powdered sugar and vanilla until stiff, stable peaks form, creating a light and airy filling.
- Carefully unroll the cooled cake, removing the parchment paper. Spread the whipped cream filling evenly across the surface, leaving a small margin around the edges.
- Gently re-roll the cake without the parchment, ensuring a tight but not compressed roll. Refrigerate for 1 hour to set the shape and filling.
- Optional chocolate enhancement: Warm heavy cream and pour over chocolate chips. Stir until a smooth ganache forms. Drizzle or coat the chilled roll for extra indulgence.
- Slice the roll into elegant portions and serve, optionally dusting with powdered sugar or garnishing with chocolate shavings for a decorative finish.
Notes
- Roll the warm cake carefully to prevent cracking, using the parchment paper as a guide for smooth, even rolling.
- Cool the cake completely before adding filling to prevent cream from melting and ensure clean, crisp layers.
- Whip cream at high speed just until stiff peaks form, stopping before it turns grainy or starts to separate.
- Swap wheat flour with gluten-free blend, use dairy-free cream alternatives, or replace sugar with monk fruit sweetener for different dietary needs.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150 kcal
- Sugar: 11 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg