Ingredients with Measurements:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 10x15 inch jelly roll pan
- Parchment paper
- Electric mixer
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and sugar together with an electric mixer until light and fluffy, about 5 minutes.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
4. Pour the batter into the prepared pan and spread it evenly with a spatula.
5. Bake for 12-15 minutes, or until the cake is set and springs back when lightly touched.
6. While the cake is baking, prepare the filling. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
7. Remove the cake from the oven and immediately invert it onto a wire rack. Remove the parchment paper and let the cake cool completely.
8. Once the cake has cooled, spread the whipped cream filling evenly over the surface.
9. Starting at one end, gently roll the cake into a tight spiral, using the parchment paper to help guide the roll. Place the roll seam-side down on a serving platter.
10. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 210
Fat: 11g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- Granulated sugar can be substituted with brown sugar or honey.
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Heavy cream can be substituted with whipped coconut cream or Greek yogurt.
Variations:
- Add chopped nuts or chocolate chips to the filling for added texture.
- Use different flavored extracts, such as almond or peppermint, to flavor the whipped cream filling.
- Drizzle melted chocolate over the top of the rolled cake for added decadence.
Tips and tricks:
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use a sharp knife to cut the cake for clean slices.
- Dust the top of the cake with powdered sugar or cocoa powder for a decorative touch.
Storage instructions:
Store the Chocolate Swiss Roll in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The Chocolate Swiss Roll can be served chilled or at room temperature.
Presentation ideas:
Serve the Chocolate Swiss Roll on a platter with fresh berries and a dusting of powdered sugar.
Garnishes:
Fresh berries, whipped cream, or chocolate shavings can be used as garnishes.
Pairings:
Serve the Chocolate Swiss Roll with a cup of coffee or hot cocoa.
Suggested side dishes:
Fresh fruit salad or a green salad would pair well with the Chocolate Swiss Roll.
Troubleshooting advice:
- If the cake cracks while rolling, gently press it back together and continue rolling.
- If the cake sticks to the parchment paper, use a spatula to loosen it before rolling.
Food safety advice:
Be sure to store the Chocolate Swiss Roll in the refrigerator to prevent spoilage.
Food history:
The Swiss Roll, also known as a jelly roll or cream roll, originated in Central Europe in the 19th century.
Flavor profiles:
The Chocolate Swiss Roll is rich and chocolatey with a light and fluffy whipped cream filling.
Serving suggestions:
Serve the Chocolate Swiss Roll as a dessert or as a sweet treat with afternoon tea.
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