Description
Chocolate Swiss Roll Delight brings pure culinary magic to dessert tables with elegant European charm. Sweet cocoa sponge and creamy filling create a perfect harmony that delights senses and invites you to savor each delectable slice.
Ingredients
Scale
Chocolate Sponge Cake Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon (5 ml) vanilla extract
Dry Ingredients:
- 3/4 cup (90 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1.25 ml) salt
Cream Filling:
- 1 cup (240 ml) heavy cream
- 3 tablespoons (45 ml) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
Garnish:
- Powdered sugar (for dusting)
- Chocolate ganache (optional)
- Chocolate shavings (optional)
Instructions
- Prepare the oven at 350F (175C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing the surface to prevent sticking.
- Sift the dry ingredients including flour, cocoa powder, baking powder, and salt into a medium bowl, ensuring a smooth, lump-free mixture.
- In a large mixing bowl, vigorously whip eggs and sugar on high speed for 4-5 minutes until the mixture becomes pale, fluffy, and significantly increases in volume.
- Incorporate vanilla extract and vegetable oil into the egg mixture, stirring gently to maintain the airy texture.
- Delicately fold the sifted dry ingredients into the egg mixture, mixing until just combined to preserve the cake’s lightness.
- Pour the batter into the prepared pan, using a spatula to spread it evenly across the surface.
- Bake for 10-12 minutes, checking for doneness by gently pressing the surface – it should spring back immediately when touched.
- Immediately after baking, carefully invert the cake onto a clean kitchen towel generously dusted with powdered sugar.
- Tightly roll the cake together with the towel, starting from the short end, and allow it to cool completely at room temperature.
- Whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff, glossy peaks form.
- Once cooled, gently unroll the cake and spread the whipped cream filling evenly, leaving a small border around the edges.
- Carefully re-roll the cake without the towel, maintaining a tight, compact shape.
- Position the roll seam-side down and refrigerate for at least 1 hour to set the filling and shape.
- Before serving, dust the roll with powdered sugar, drizzle with chocolate ganache, or sprinkle with chocolate shavings for an elegant finish.
Notes
- Customize the cake’s texture by adjusting the beating time for eggs and sugar, which directly impacts the sponge’s airiness and softness.
- Use room temperature eggs for better volume and smoother incorporation when whipping, ensuring a lighter, more delicate cake structure.
- Prevent cake cracking by rolling the warm cake immediately after baking with a powdered sugar-dusted towel, which helps maintain moisture and flexibility.
- Experiment with filling variations like adding raspberry preserves, espresso-infused cream, or nutella for unique flavor twists that complement the chocolate base.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 195 kcal
- Sugar: 14 g
- Sodium: 96 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg