Chocolate Swiss Roll Cake

I haven't made a rolled cake yet and figured I would give it a try. This was a great recipe to follow along to but definitely needs a few tweaks. I adapted my recipe from Sally's Baking Addiction.


This recipe makes 10-12 slices. You will need a bit of time to chill the cake before adding the filling.




Ingredients

Cake

4 large eggs, separated yolks and whites in two bowls

1/3 cup granulated sugar

1/3 brown sugar

1 tbsp strong brewed coffee/espresso

1/4 cup melted unsalted butter

1 tsp pure vanilla extract

1/2 cup all purpose flour

1/3 cup cocoa powder

1 tsp baking powder

1/4 tsp salt


Vanilla whipped cream

1 cup whipping cream

2-3 tbsp granulated sugar or icing sugar (depends on how sweet you want it)

1 tsp pure vanilla extract


Directions

1. Preheat the oven to 350°F. Line a baking tray (at least 12 x 17 inches) with parchment paper and grease the paper.

2. Using stand mixer with a paddle or whisk attachment, beat the egg whites and granulated sugar until you have a meringue consistency or stiff peaks.

3. In another bowl, beat egg yolks, brown sugar and vanilla extract until blended.

4. Sift the flour cocoa powder, baking powder and salt together in a large bowl. Pour the melted butter, coffee and egg yolk mixture over the dry ingredients. Stir the ingredients together with a wooden or rubber spatula. Gently fold in the egg white mixture.

5. Spread the batter on to greased parchment paper into a thin layer. Try to get this layer to span 12 x 17 inches, it's okay if you're a bit short. Bake for 8-10 minutes or until the cake bounced back when you gently press on the top.

6. Chill the cake for 60-90 minutes a room temperature. Option to sprinkle cocoa powder on another parchment paper sheet, flip the cake, remove the original parchment paper and roll to chill.

7. Make the whipped cream while the cake is chilling. Using a stand or hand mixer, whip the whipping cream, sugar and vanilla extract until you have stiff peaks. (You can whip the cream slightly more so it retains volume when you put it into the cake.)

8. When the cake is chilled, spread the whipped cream on top, leaving a bit of space at the edge (2cm). Very gently, roll the cake and then chill for 15 minutes or serve.


Thanks for following along and happy baking!


Olivia


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