Swiss Cake Roll
This simple swiss cake roll recipe is so fun to make and loaded with yummy flavor!
Servings: 10 Slices
Calories: 329kcal
Equipment
- 1 10 x 15 (25 x 38 cm) Sheet Pan
Ingredients
For the cake:
- 2 ounces chocolate
- ½ stick unsalted butter
- 3 large eggs
- ¾ cup sugar
- ¾ cup flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- a pinch salt
For the whipped filling:
- 1 cup heavy cream
- 5 Tablespoons powdered sugar
- ¼ cup mascarpone cheese
To make the chocolate glaze:
- 6 ounces chocolate (dark, semi sweet or even milk is fine)
- 1 cup heavy cream
Instructions
- Preheat the oven. Preheat the oven to 355 degrees and add nonstick spray or parchment paper to your baking pan.
- Melt chocolate and butter. You can use a microwave or use a bowl that can withstand high heat over a pot of steaming water on the stove to melt together the butter and chocolate. Make sure it melts completely then put it to the side and let it start to cool down.
- Whisk. Add egg whites and sugar together and whisk. (Using a mixer is best since you're trying to get these two ingredients nice and fluffy!) You want the mixture to be big in volume so whisk away!
- Combine yolks with the chocolate. To yolks, add in the cooled chocolate mixture and whisk until it's combined.
- Fold in dry ingredients. Mix the remainder of the dry ingredients in a bowl and then fold it into the whipped mixture. Make sure that it's smooth! (I like to use a sifter when I combine dry ingredients to help with the lumps).
- Bake. Pour cake mixture onto your prepared baking sheet and bake in the oven for 10-12 minutes.
- Roll the cake while it's warm. After the cake is baked all the way, let it rest for about 2 minutes in the pan outside of the oven. Put a bit of powdered sugar on a cutting board, then turn the cake pan upside down and place the baked cake on it. Roll the cake when it's still warm and leave it sitting to cool down all the way.
- Make the whipped cream filling. As the cake is cooling, it's time to make the filling! Whisk powdered sugar and heavy cream together to form soft peaks and then fold in the cheese.
- Make chocolate ganache. Melt the chocolate in a microwave-safe bowl. If you break it up into pieces before melting it, it makes the process much quicker. Add the cream to a saucepan on the stove and bring it to a bowl. Once it's boiling, pour it over the melted chocolate and just let it simmer for about 2 minutes. You can then stir the mixture together.
- Now it's time to put the swiss roll cake together! Very carefully unroll the cake and then use a spatula to spread on the white whipped filling.
- Reroll the cake. Once you've covered the entire surface of the cake, roll it back up and put it in the fridge to set for about ½ hour to an hour.
- Add the ganache. Remove the cake from the fridge and drizzle on the topping. (or pour it on - up to you!)
Notes
How to store Swiss Roll:
Store cake in an airtight container and keep it in the refrigerator at all times. If you want to eat it at room temperature, just slice off a piece and let it set out of the fridge for about 10 minutes or so.
Can you freeze this cake roll?
Yes of course! Just add it to a freezer-safe bag or container. This will keep it fresh and ready for the next time you want to enjoy it.
Thaw overnight in the refrigerator or on counter top for a few hours before enjoying!
Nutrition
Serving: 1Slice | Calories: 329kcal | Carbohydrates: 43g | Protein: 6g | Fat: 34g | Sodium: 103mg | Sugar: 31g