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Fluffy Swiss Cake Rolls Recipe with Easy Rich Chocolate Cream Filling

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A nostalgic and fluffy Swiss cake roll filled with a rich, velvety chocolate cream. Perfect for family gatherings, potlucks, or a cozy sweet treat.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour, sifted (or cake flour for extra softness)
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 6 ounces semi-sweet chocolate, finely chopped
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon espresso powder (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
  2. Separate the eggs carefully. In a large bowl, beat the egg yolks and half the sugar (about 1/3 cup) until pale and creamy—about 3 minutes. Add vanilla extract and mix.
  3. In another clean bowl, whisk the egg whites with salt. Gradually add the remaining sugar and whip until stiff, glossy peaks form.
  4. Gently fold the egg whites into the yolk mixture using a rubber spatula with careful, sweeping motions to keep air in.
  5. Sift the flour and cornstarch together. Fold them into the batter in two batches until smooth and airy but not over-mixed.
  6. Pour the batter evenly onto the prepared baking sheet. Spread gently with a spatula to the edges, aiming for an even layer about 1/4 inch thick.
  7. Bake for 12-15 minutes until the cake springs back lightly when touched and has a pale golden color.
  8. While warm, carefully flip the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake and towel together from a short edge. Let it cool completely rolled up.
  9. Prepare the chocolate cream filling: Melt the chopped chocolate over a double boiler or in 30-second bursts in the microwave, stirring until smooth. Let it cool slightly.
  10. Whip the cold heavy cream with powdered sugar, vanilla, and espresso powder until soft peaks form. Gently fold the melted chocolate into the whipped cream. Chill if too loose.
  11. Unroll the cooled cake gently. Spread the chocolate cream evenly over the surface, leaving a small border around the edges.
  12. Roll the cake back up tightly without the towel. Wrap in plastic wrap and chill for at least 1 hour before slicing.

Notes

Use eggs at room temperature for better whipping. Fold batter gently to keep it airy. Roll the cake while warm with a towel to prevent cracking. Chill the roll before slicing for cleaner cuts. Almond flour can be used for gluten-free option; coconut cream for dairy-free. Pre-chopped chocolate chips can be used but melt slower.

Nutrition

Keywords: Swiss cake roll, chocolate cream filling, fluffy sponge cake, easy dessert, homemade cake roll, chocolate dessert

Find it online: https://bitematrix.com/fluffy-swiss-cake-rolls-recipe-with-easy-rich-chocolate-cream-filling/