Ingredients for Chocolate Swiss Roll
- 4 large eggs
- ⅔ cup (120g) caster sugar
- ½ cup (60g) plain flour
- ¼ cup (20g) unsweetened cocoa powder
- 2 cups (480ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
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How to Make Chocolate Swiss Roll
- Preheat oven to 180°C (350°F).
- Lightly grease and flour a 30x20cm Swiss roll tin. Line the base with baking paper, extending the paper over the two long sides.
- In a large bowl, beat 4 large eggs and ⅓ cup (60g) caster sugar with electric beaters until thick and pale (about 5-7 minutes).
- In a separate bowl, sift together ½ cup (60g) plain flour and ¼ cup (20g) unsweetened cocoa powder. Gently fold the dry ingredients into the egg mixture until just combined.
- Spread the batter evenly into the prepared tin and smooth the surface.
- Bake for 10-12 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, prepare your work surface. Place a clean tea towel on a flat surface, cover with baking paper, and sprinkle generously with the remaining ⅓ cup (60g) caster sugar.
- As soon as the cake is baked, carefully invert it onto the sugared baking paper. Quickly peel off the baking paper from the cake.
- Starting from the short side, gently roll the cake up tightly, keeping the baking paper inside.
- Let the rolled cake cool on a wire rack for 5 minutes, then carefully unroll it and allow it to cool completely to room temperature.
- In a separate bowl, beat 2 cups (480ml) heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the cake, leaving a ½-inch border.
- Carefully re-roll the cake, ensuring the seam is on the bottom.
- Place the cake seam-side down onto a serving tray.
- Refrigerate for at least 30 minutes before serving. Dust with extra powdered sugar before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
497g
Fat
254g
Carbs
54g
