Description
This no-fail chocolate Swiss roll recipe demystifies the process, guaranteeing a soft, pliable sponge that rolls up like a dream around a luscious cream filling. It challenges the belief that this elegant dessert is too difficult for the home baker.
Ingredients
For the Chocolate Sponge
- (~ cup) All-Purpose Flour
- (~ cup) Dutch Processed Cocoa
- tsp Baking Powder
- tsp Fine Salt
- (~ tbsp) Instant Coffee Powder
- Large Eggs, separated
- (~ cup) Caster (Superfine) Sugar, divided
- (~ cup) Unsalted Butter, melted and cooled
- (~ tsp) Pure Vanilla Extract
For the Chantilly Cream Filling
- Heavy Cream, very cold
- Powdered Sugar, sifted
- (~ tsp) Vanilla Bean Paste
- Mascarpone Cheese, cold
For the Chocolate Sauce Topping
- Dark Chocolate (60-70% cacao), chopped
- Unsalted Butter
- Brown Sugar
- Heavy Cream
Instructions
- Prepare Sponge & Oven: Preheat oven to (). Grease a 10×15 inch jelly roll pan, line it with parchment, then grease and flour/cocoa dust the parchment. Sift together the flour, cocoa powder, baking powder, salt, and instant coffee.
- Mix Batters: In a large bowl, whisk the egg yolks with half the sugar () until pale and thick. Whisk in the melted butter and vanilla. In a separate, clean bowl, beat the egg whites until frothy. Gradually add the remaining sugar () and beat on high speed until stiff, glossy peaks form.
- Fold and Bake: Gently fold ⅓ of the egg whites into the yolk mixture to lighten it. Fold in the remaining whites, then gently fold in the dry ingredients in two additions. Pour into the prepared pan and spread evenly. Bake for 12-15 minutes, until the cake springs back to the touch.
- The Crucial First Roll: As soon as the cake comes out of the oven, immediately invert it onto a clean kitchen towel generously dusted with cocoa powder. Peel off the parchment. While still hot, gently roll the cake up with the towel from the short end. Let it cool completely in this rolled shape.
- Make the Chantilly Cream: While the cake cools, whip the cold heavy cream, sifted powdered sugar, and vanilla paste until soft peaks form. Add the cold mascarpone and continue to beat until thick and stiff.
- Fill and Re-roll: Once the cake is completely cool, gently unroll it. Spread the Chantilly cream evenly over the surface, leaving a small border. Carefully re-roll the cake (without the towel). Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to set.
- Make Sauce and Serve: Just before serving, melt the dark chocolate, butter, brown sugar, and heavy cream in a small saucepan over low heat, stirring until smooth. Let cool slightly. Unwrap the chilled Swiss roll, place on a platter, and pour the chocolate sauce over the top.
Notes
- The “Training” Roll: The most crucial step for a crack-free Swiss roll is to roll it up in a towel while it is still hot from the oven. This “trains” the cake’s memory, allowing it to roll easily without cracking once it’s cool.
- Don’t Deflate the Batter: When folding the meringue and dry ingredients into the batter, use a gentle hand. The air whipped into the egg whites is the key to a light and airy sponge.
- Stabilized Cream: Adding cold mascarpone to the whipped cream not only adds a luscious, tangy flavor but also stabilizes it, making the filling sturdy and easy to slice.
- Sifting is Essential: Sifting the dry ingredients for the cake and the powdered sugar for the filling is non-negotiable. It prevents lumps and ensures the lightest, most delicate texture possible.
- Prep Time: 25 minutes
- Chilling time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cake, Baking
- Method: Baking, Rolling
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 30g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 160mg
