Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- Cocoa powder for dusting
- Melted chocolate for drizzling
- Chocolate shavings
Directions
Preheat oven to 350°F (175°C).
Line a 10x15-inch jelly roll pan with parchment paper.
Whisk together flour, cocoa, baking powder, and salt.
In a separate bowl, beat eggs and sugar until pale and tripled in volume (about 5 minutes).
Gently fold the dry ingredients into the egg mixture, then mix in the oil and vanilla until just smooth.
Spread batter evenly into the prepared pan.
Bake for 10–12 minutes, or until the cake springs back when lightly touched.
While the cake is still warm, turn it out onto a clean kitchen towel generously dusted with cocoa powder.
Carefully peel off the parchment paper.
Gently roll the cake up tightly along with the towel inside.
Let the cake cool completely in the rolled position.
Whip cream, powdered sugar, and vanilla until stiff peaks form.
Unroll the cooled cake, spread the whipped cream evenly over the surface, and roll it back up tightly (without the towel).
Dust the rolled cake with cocoa powder, drizzle with chocolate, or top with shavings.
Chill before slicing.
Frequently Asked Questions
How do I prevent my Chocolate Swiss Roll cake from cracking when rolling?
The key to preventing cracks is ensuring the cake is still warm and pliable when you roll it. Immediately after baking for 12 minutes at 350°F (175°C), invert the cake onto a surface dusted with powdered sugar, peel off the parchment paper, and roll it up tightly in a clean kitchen towel until completely cool.
Can I substitute the all-purpose flour in this Chocolate Swiss Roll recipe?
For this specific recipe, substituting the 1/2 cup of all-purpose flour is tricky due to the delicate structure required for rolling. If you must substitute, use a high-quality 1:1 gluten-free blend, but know that the texture may be slightly denser than the original recipe.
What is the best way to store a filled Chocolate Swiss Roll Cake?
Once filled, wrap the Chocolate Swiss Roll tightly in plastic wrap, then foil, to maintain moisture. Store it in the refrigerator for up to 3 days; allow it to sit at room temperature for about 20 minutes before slicing and serving for the best flavor experience.
