Imagine a dessert so light, so delicate, yet so irresistibly delicious that it transforms an ordinary moment into a culinary celebration. The Swiss Roll Cake is not just a dessert—it's an experience that promises to transport your taste buds to a world of pure, velvety bliss. With its elegant spiral of soft, chocolate-infused sponge and a dreamy filling, this classic treat is about to become your new baking obsession. Whether you're a seasoned baker or a curious kitchen novice, this recipe will guide you to create a showstopping dessert that looks professional but is surprisingly simple to make!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Swiss
Serves: 1 roll cake
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, separate egg whites from yolks. Beat egg whites using an electric mixer until soft peaks form.
- Gradually add granulated sugar to the egg whites, continuing to beat until stiff, glossy peaks develop and sugar is completely dissolved.
- In a separate bowl, whisk egg yolks with vanilla extract until pale and creamy.
- Gently fold egg yolk mixture into the beaten egg whites, being careful not to deflate the meringue.
- Sift together flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually fold the dry ingredients into the egg mixture, alternating with melted butter and milk, using a spatula with light, sweeping motions.
- Pour batter evenly into the prepared pan, spreading carefully to create a smooth, thin layer.
- Bake for 10-12 minutes until the cake springs back when lightly touched and edges start to pull away from the pan.
- While cake is still hot, dust a clean kitchen towel with powdered sugar and immediately invert the cake onto the towel.
- Carefully peel off the parchment paper and roll the cake with the towel, starting from the short end. Let cool completely rolled up.
- Once cooled, unroll carefully, spread with desired filling (such as whipped cream or jam), and re-roll.
- Dust with additional powdered sugar before serving. Slice and enjoy your Swiss Roll Cake!
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for optimal mixing and volume.
- Beating Egg Whites: Use clean, grease-free equipment when whipping egg whites to achieve maximum volume.
- Gentle Folding Technique: When incorporating dry ingredients, use a spatula and fold gently to maintain the air in the batter.
- Quick Rolling: Roll the cake while it's still warm to prevent cracking and help it maintain a smooth, flexible shape.
- Cooling Matters: Allow the cake to cool completely before adding filling to prevent melting and potential structural issues.
- Filling Options: Experiment with different fillings like chocolate ganache, fruit preserves, or classic whipped cream to personalize your Swiss Roll.
- Powdered Sugar Trick: Use a fine-mesh sieve for an even, professional-looking dusting of powdered sugar.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 7g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 140mg
