Decadent Chocolate Swiss Roll with Whipped Cream
Indulge in this delightful Decadent Chocolate Swiss Roll, a showstopper dessert that's surprisingly easy to prepare. With its rich chocolate flavor and airy texture, this cake will impress your family and friends at any gathering. The rolled sponge cake is filled with luscious whipped cream, making it the perfect balance of flavors and textures. Add fresh strawberries or other seasonal fruits for a refreshing twist. This delightful dessert is perfect for celebrations or an afternoon treat with coffee!
N/A
Servings
200
Calories
7
Ingredients
Ingredients
Eggs
3 (large, room temperature)
Caster Sugar
1/2 cup (divided into 1/3 cup and 2 tablespoons)
Plain Flour
1/4 cup (sifted)
Cocoa Powder
2 tablespoons (sifted)
Cream
1 cup (heavy whipping cream)
Icing Sugar
1 tablespoon (plus extra for dusting)
Vanilla Essence
1/2 teaspoon
Instructions
1
Preheat your oven to 200°C (moderately hot). Lightly grease a Swiss roll tin measuring 12x10 inches and line the base with baking paper, allowing the edges to extend over the two long sides for easy removal.
2
In a mixing bowl, beat the eggs and 1/3 cup of caster sugar together using electric beaters until the mixture becomes thick and creamy, resembling the consistency of a soft sponge.
3
Gently sift the plain flour and cocoa powder together to combine, then carefully fold this mixture into the egg mixture using a metal spoon. Be gentle to retain the airiness of the batter.
4
Pour the cake mixture into the prepared tin and spread it evenly, smoothing the surface with a spatula.
5
Bake the cake in the preheated oven for 10 to 12 minutes, or until it is just set and springs back when lightly touched.
6
While the cake bakes, prepare your workspace by laying a clean tea towel on a flat surface, covering it with baking paper, and sprinkling the remaining caster sugar over the paper.
7
Once the cake is cooked, immediately invert it onto the sugared paper. Roll the cake up tightly from the short side, ensuring to roll the baking paper along with the cake.
8
Let the rolled cake rest on a wire rack for 5 minutes to set, then carefully unroll it and allow it to cool completely at room temperature.
9
In a separate bowl, beat the cream, icing sugar, and vanilla essence until stiff peaks form, creating a creamy filling.
10
Spread the whipped cream evenly over the cooled cake, leaving a 1/2-inch border around the edges.
11
Re-roll the cake gently, without the baking paper, and place it seam-side down on a serving tray.
12
Refrigerate the Swiss roll until ready to serve. Just before serving, dust the top with extra icing sugar for an elegant finish.
13
Slice into generous pieces and enjoy!
Nutrition Information
11.7
Fat
16.7
Carbs
4.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Swiss Roll?
It is a rich chocolate sponge cake rolled with a luscious whipped cream filling, resulting in a showstopper dessert that is surprisingly easy to prepare.
What is the required oven temperature for this recipe?
The oven should be preheated to 200°C (moderately hot) before baking the cake.
What size baking tin should I use?
You should use a Swiss roll tin measuring 12x10 inches.
How should I prepare the baking tin?
Lightly grease the tin and line the base with baking paper, allowing the edges to extend over the long sides for easy removal.
What is the secret to a thick and creamy sponge base?
Beat the 3 large eggs and 1/3 cup of caster sugar together with electric beaters until the mixture is thick and creamy.
How should the flour and cocoa be combined?
Gently sift 1/4 cup of plain flour and 2 tablespoons of cocoa powder together before folding them into the egg mixture.
What is the best way to fold the dry ingredients into the egg mixture?
Use a metal spoon to carefully fold the sifted flour and cocoa into the egg mixture to retain as much air as possible.
How do I ensure the cake mixture is even in the tin?
Pour the mixture into the prepared tin and use a spatula to spread it evenly and smooth the surface.
How long does the chocolate sponge take to bake?
The cake should bake for 10 to 12 minutes.
How can I tell when the Swiss roll cake is finished baking?
The cake is done when it is just set and springs back when lightly touched.
What should I prepare while the cake is in the oven?
Lay a clean tea towel on a flat surface, cover it with baking paper, and sprinkle caster sugar over the paper.
When should I invert the cake?
Immediately after removing the cake from the oven, invert it onto the sugared baking paper.
Why do I need to roll the cake while it is still hot?
Rolling the cake while hot helps it set in a curled shape, which prevents cracking when you fill it later.
Should I remove the baking paper before the first roll?
No, you should roll the baking paper along with the cake for the initial setting phase.
How long does the rolled cake need to rest?
Let the rolled cake rest on a wire rack for 5 minutes to set its shape.
When can I add the whipped cream filling?
Wait until the cake has been unrolled and allowed to cool completely at room temperature.
What ingredients are used for the cream filling?
The filling consists of 1 cup of heavy whipping cream, 1 tablespoon of icing sugar, and 1/2 teaspoon of vanilla essence.
To what consistency should the cream be beaten?
Beat the cream, icing sugar, and vanilla until stiff peaks form.
How much border should I leave when spreading the cream?
Leave a 1/2-inch border around the edges to prevent the cream from squeezing out during the final roll.
How is the final roll performed?
Re-roll the cake gently without the baking paper and place it seam-side down on a tray.
Should the Swiss roll be refrigerated?
Yes, refrigerate the Swiss roll until you are ready to serve it to keep the cream firm.
How should I finish the cake before serving?
Dust the top with extra icing sugar for an elegant finish just before serving.
What are some recommended fruit additions?
Fresh strawberries or other seasonal fruits can be added for a refreshing twist.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What is the fat content of this dessert?
This recipe contains approximately 11.7 grams of fat per serving.
How much protein is in the Chocolate Swiss Roll?
There are 4.5 grams of protein per serving.
What type of sugar is best for the sponge?
Caster sugar is used for the sponge to ensure it dissolves easily into the egg mixture.
Can I use vanilla essence in the filling?
Yes, 1/2 teaspoon of vanilla essence is recommended for flavoring the whipped cream.
How many ingredients are required in total?
The recipe requires 7 main ingredients: eggs, caster sugar, plain flour, cocoa powder, cream, icing sugar, and vanilla essence.
Is this recipe suitable for beginners?
Yes, while it looks impressive, the description notes it is surprisingly easy to prepare.