Chocolate Swiss Roll
Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar!
Servings: 10 - 12 slices
Calories: 234kcal
Ingredients
For the Cake
- 4 large eggs separated, room temperature
- ¾ cup (150g) caster/granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (60g) Greek-style yogurt
- 1 cup (125g) cake flour*
- 1 teaspoon baking powder
- ¼ cup (25g) cocoa powder
- ¼ teaspoon salt
For the Filling
- 1 cup (240ml) double/heavy cream
- ½ cup (60g) icing/powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
- Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. Beat in the vanilla, and yogurt. Add the flour, baking powder, cocoa powder, and salt, and mix until combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
- TIP: If your egg whites are not forming (haven't changed in the slightest after 5 - 6 minutes), add a pinch of salt and/or cream of tartar and continue whisking to stiff peaks.
- Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.
- Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
For the Filling
- Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.
- Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.
Notes
Make sure the cake is HOT straight from the oven before rolling. The cooler the cake, the more likely cracks will form whilst rolling.
*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.
Make ahead of time: Prepare the cake as instructed, and refrigerate the rolled up cake (with towel) for up to 1 day before filling and serving.
Prepared cake roll, with filling, freezes well for up to 2 - 3 months. Thaw overnight in the fridge before slicing and serving.
Leftover cake can be stored, covered tightly, in the fridge for up to 3 days.