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 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Breakfast, Dessert
Cuisine American, British
Servings 1 Long Roll Cake
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
* 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