Chocolate Swiss Rolls

Chocolate swiss roll combines light chocolate sponge cake with sweet vanilla whipped cream . Follow this carefully explained step-by-step video tutorial for success.

chocolate swiss rolls

INGREDIENTS 

For the cake 

  • 4 egg yolks (18 – 20 gr/ yolk) – room tempt. 
  • 20 gram sugar
  • 40 ml milk 
  • 40 gram oil 
  • 1 teaspoon vanilla extract
  • 30 gram all purpose flour
  • 30 gram corn starch
  • 1 Tbsp Cocoa powder
  • 4 egg white (30 – 35 gr/ egg white) – room tempt
  • 1 tsp of salt 
  • 60g sugar

For the Filling 

  • 1cup /240 ml whipping cream
  • 4 Tbsp sugar powdered

How to make chocolate swiss roll cake

Step 1:Separate the eggs.

Beat the egg whites to stiff peaks 

Make sure the egg whites are at room temperature before you start beating.Because it is very difficult to whip up the cold egg whites.

Adding a teaspoon of vinegar,lemon juice or cream of tartar (an acidic ingredient)will help the egg whites to form more stabilized peaks.

Start beating the egg whites on low speed and add 3/4 part of sugar (60 g)little by little.As we beat,we see that the volume of egg whites become bigger and they looks glossier.Beat until we get stiff peaks.It may take around 6 minutes.

Step 2:Mix together all the rest of the ingredients with the egg yolks

Whisk the egg yolks and the rest of sugar until they are pale yellow in color.

And then add the liquid ingredients(milk ,oil and vanilla essence)Whisk until we have a nice smooth mixture.

Sift in  the dry ingredients i.e. corn starch, cocoa powder and plain flour in small batches and mix together until everything is well incorporated.

Step 3:Blend together the egg white and yolk mixture

Take 1/3rd of the beaten egg whites and gently mix it with the egg yolk mixture.This will help to loosen the egg yolk mixture and then mix this with the egg whites and gently mix them together until we get a smooth airy foamy batter.

Be careful not to deflate the lovely air pockets that we have created.If we are not gentle enough there are chances that the air pockets may get deflated and as a consequence our cake batter may not be able to rise properly in the oven.

Now pour in this batter into tray greased with butter and lined with a parchment paper.

Tap the pan on the counter a few times to break any large air bubbles in the batter .

Now the cake batter is ready.

Bake it at 160-170 C for 25-30 minutes

Let it cool down completely and then spread in with the filling and roll it.
Keep Refrigerated for atleast 30-45 minutes.

 BAKING TRAY I have used: https://goo.gl/hZb3tX

BAKING PAN SIZE: Square pan 15 x 10 inch. However, this recipe can be used for slightly smaller or slightly larger pans. 

* NOTES for Success
1. Egg white, the bowl that has egg white and the whisks should not have any strokes of fat such as yolks, oil, butter… otherwise the egg white will not be able to turn foamy (or be whipped to stiff)

2. The baking temperature and time may change depending on your oven. Some oven has unevenly heat (upper heat is higher than bottom heat or vice versa).

So the best way is to watch your cake. Make sure that there is no crack on the surface of the cake while it’s baking. When your finger touches the cake, it springs back is a very good sign showing that the cake is ready to be taken out of the oven.

Enjoy making Chocolate swiss rolls.Good luck!

If you like to make Vanilla Swiss Rolls ,its so easy as well.

Watch the video to see how easy it is to make these Delicious Chocolate Swiss rolls 🙂

chocolate swiss rolls

Chocolate swiss roll

This chocolate swiss rolls recipe will help you make soft and fluffy chocolate sponge cake with whipped cream frosting.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American, British
Servings 1 Long Roll Cake

Ingredients
  

For the Cake

  • 4 egg yolks (18 – 20 gr/ yolk) – room tempt. 
  • 20 g sugar
  • 40 ml milk 
  • 40 g oil 
  • 1 tsp vanilla extract
  • 30 g all purpose flour
  • 30 g corn starch
  • 1 Tbsp Cocoa powder
  • 4 egg white (30 – 35 gr/ egg white) – room tempt
  • 1 tsp salt 
  • 60 g sugar

For the filling

  • 1 cup whipping cream 240 ml
  • 4 tbsp sugar powdered

Instructions
 

  • Separate the eggs.
    Beat the egg whites to stiff peaks 
  • Mix together all the rest of the ingredients with the egg yolks
  • Blend together the egg white and yolk mixture.
    Now the cake batter is ready.
  • Bake it at 160-170 C for 25-30 minutes.
    Let it cool down completely and then spread in with the filling and roll it.
    Keep Refrigerated for atleast 30-45 minutes.
  • Enjoy!

Video

Notes

* NOTES for Success
1. Egg white, the bowl that has egg white and the whisks should not have any strokes of fat such as yolks, oil, butter… otherwise the egg white will not be able to turn foamy (or be whipped to stiff)
2. The baking temperature and time may change depending on your oven. Some oven has unevenly heat (upper heat is higher than bottom heat or vice versa). So the best way is to watch your cake. Make sure that there is no crack on the surface of the cake while it’s baking. When your finger touches the cake, it springs back is a very good sign showing that the cake is ready to be taken out of the oven.
Keyword chocolate swiss roll, chocolate swiss rolls

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