Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper, leaving an overhang on the sides to help lift the cake out later. Lightly grease the parchment paper.
- In a medium bowl, whisk together the egg yolks and 50g of the granulated sugar until pale and slightly thickened.4 large eggs, separated, 100 g granulated sugar
- Gradually whisk in the vegetable oil, milk, and vanilla extract until well combined.60 ml vegetable oil, 60 ml milk, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.75 g all-purpose flour, 25 g unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 50g of granulated sugar and continue beating on high speed until stiff, glossy peaks form.4 large eggs, separated, 100 g granulated sugar
- Gently fold about one-third of the whipped egg whites into the chocolate batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks of white remain. The batter should be light and airy.
- Pour the batter evenly into the prepared jelly roll pan, spreading it gently to the edges. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- While the cake is baking, spread a clean kitchen towel on your counter and lightly dust it with cocoa powder or powdered sugar. As soon as the cake is out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper.
- Starting from one of the shorter ends, carefully roll up the cake and the towel together while the cake is still warm. Let it cool completely in this rolled state. This step is crucial for preventing cracks when you unroll it later.
- Once the cake is completely cool, gently unroll it. In a chilled bowl, whip the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overwhip.240 ml heavy cream, 50 g powdered sugar, 25 g unsweetened cocoa powder, 1 teaspoon vanilla extract
- Spread the chocolate whipped cream filling evenly over the unrolled cake, leaving a small border around the edges.
- Carefully re-roll the cake, this time without the towel. Gently try to make the roll as tight as possible.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. Before serving, you can dust it with powdered sugar, add chocolate shavings, or garnish with fresh berries for an extra touch of elegance. Slice and enjoy your Best Ever Chocolate Swiss Roll Cake!Chocolate shavings, Fresh berries, Dusting of powdered sugar
Notes
The Best Ever Chocolate Swiss Roll Cake is best stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it can be frozen, wrapped tightly, for up to 1-2 months. Thaw overnight in the refrigerator. It is typically enjoyed chilled and does not require reheating.
