Description
A light, fluffy cocoa sponge rolled with sweet vanilla whipped cream. This homemade Swiss roll is a delightful showstopper that’s easier to make than it looks.
Ingredients
Scale
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (Dutch-process preferred)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons whole milk
- 2 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Coconut cream (for a dairy-free version)
- 1:1 gluten-free flour blend (instead of all-purpose flour)
- Mascarpone (mixed with whipped cream for a lighter filling)
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Beat eggs and sugar until thick and pale.
- Sift cocoa, flour, baking powder, and salt; fold into egg mixture.
- Add vanilla and milk; spread batter evenly into the pan.
- Bake 10–12 minutes until springy.
- Flip onto a sugar-dusted towel; peel parchment and roll while warm.
- Whip cream, sugar, and vanilla to stiff peaks.
- Unroll cooled cake, spread cream evenly, and re-roll.
- Chill at least 2 hours before slicing.
Notes
- Use coconut cream for a dairy-free version.
- Substitute with gluten-free flour blend if needed.
- Mix mascarpone with whipped cream for a lighter filling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 135 mg