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Chocolate Swiss Roll Cake

A delightful and easy-to-make dessert featuring a light chocolate cake filled with whipped cream, perfect for cocoa lovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 large large eggs Room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour Can substitute for gluten-free blend
  • 1/2 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
For the filling
  • 1 cup heavy cream Room temperature
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract For the cream
  • to taste Chocolate shavings or cocoa powder For dusting

Method
 

Baking the Cake
  1. Preheat the oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper.
  2. In a mixing bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes. Stir in vanilla.
  3. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture.
  4. Pour the batter into the prepared pan and spread evenly.
  5. Bake for 12-15 minutes or until the cake springs back when touched.
Rolling the Cake
  1. Once baked, remove from the oven and let cool for a minute. Carefully invert onto a powdered sugar-dusted towel.
  2. Peel off parchment paper and roll the cake up with the towel, starting at one short end. Let it cool completely.
Preparing the Filling
  1. Meanwhile, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Assembling the Cake
  1. Unroll the cake, spread the whipped cream over the surface, and roll it back up.
  2. Dust with chocolate shavings or cocoa powder if desired, slice, and serve.

Notes

Let the cake cool completely before adding the whipped cream for best results. Utilize a clean towel for rolling to prevent sticking. Experiment with fillings like fruit preserves or nut butter!