Description
Swiss roll cake brings holiday magic right to my kitchen table! Festive swirls of rich chocolate sponge and creamy filling make this seasonal treat a delightful centerpiece that sparks warmth and cheer for family gatherings.
Ingredients
Scale
Cake Ingredients:
- 6 large eggs (separated)
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- ⅓ cup (30g) Dutch-processed cocoa powder
- ¼ cup (30g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Filling Ingredients:
- 1 cup (240 milliliters/ml) heavy whipping cream
- ⅓ cup (75g) mascarpone cheese
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
Topping/Decoration Ingredients:
- 6 ounces (170 grams) semisweet or bittersweet chocolate, chopped
- ¾ cup (180 milliliters/ml) heavy cream
- Pinch of salt
- Powdered sugar for dusting
- Fresh berries or sugared cranberries
- Chocolate shavings or meringue mushrooms
Instructions
- Gather all equipment: a 10×15-inch jelly roll pan, parchment paper, mixing bowls, hand mixer, and a clean kitchen towel.
- Warm your oven to 350F (175C). Line the jelly roll pan completely with parchment paper, ensuring smooth coverage.
- Separate 6 large eggs carefully. Place whites and yolks in different mixing bowls.
- Whisk egg yolks with ½ cup (75g) granulated sugar and 1 tsp vanilla extract until the mixture turns pale and thickens substantially.
- Sift ⅓ cup (30g) Dutch-processed cocoa powder, ¼ cup (30g) all-purpose flour, 2 tbsp cornstarch, and ¼ tsp salt together in a separate bowl.
- Fold dry ingredients gently into the yolk mixture until completely incorporated without deflating the mixture.
- Using clean beaters, whip egg whites with remaining ¼ cup (75g) sugar until stiff, glossy peaks form.
- Carefully fold whipped egg whites into the chocolate batter using sweeping motions to maintain airiness.
- Spread batter evenly across the prepared pan using an offset spatula. Smooth the surface completely.
- Bake for 12-14 minutes at 350F (175C) until the cake springs back when lightly touched.
- Dust a clean kitchen towel with powdered sugar. Immediately invert hot cake onto the towel after removing from oven.
- Peel off parchment paper carefully. Roll the cake inside the towel while still warm, starting from the short end.
- Allow cake to cool completely in the rolled position, which prevents cracking.
- Whip 1 cup (240ml) heavy cream with ⅓ cup (75g) mascarpone, ¼ cup (30g) powdered sugar, and 1 tsp vanilla until thick.
- Gently unroll cooled cake. Spread cream filling evenly across the surface, leaving a small border.
- Reroll cake carefully without the towel, using gentle pressure to maintain shape.
- Refrigerate rolled cake for 30 minutes to set filling.
- Create ganache by heating ¾ cup (180ml) heavy cream. Pour over 6 oz (170g) chopped chocolate and a pinch of salt.
- Stir chocolate mixture until smooth and glossy. Let cool slightly.
- Pour ganache over chilled cake roll, using a fork to create bark-like texture.
- Dust with powdered sugar. Garnish with fresh berries, sugared cranberries, or chocolate shavings before serving.
Notes
- Always separate eggs when cold but whip them at room temperature for maximum volume.
- Dust the kitchen towel generously with powdered sugar to prevent the warm cake from sticking during the first roll.
- Use a light touch when folding egg whites to keep the sponge cake delicate and airy.
- Roll the cake while it’s still warm to help prevent cracking and create a smooth, flexible texture for easier filling and final assembly.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 208 kcal
- Sugar: 15 g
- Sodium: 49 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg