Chocolate Swiss Roll Recipe

Chocolate Swiss Roll is on my to do list for a long time. Finally i made it for this christmas because i wanted to use this swiss roll to make my yule log cake. I will soon share it. This swiss roll turned out to be so moist and soft. Loved it to the core. The cake itself is very easy to make and it is a fool proof recipe. You can never go wrong in this..

I have already shared a jam swiss roll and cream swiss roll.

Check out my other cake recipes as well

Similar Recipes
Avocado Loaf
Chocolate Chip Banana Bread
Carrot Banana Bread

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 15 mins
Baking time : 6 to 8 mins
Serves: 4 to 6
Recipe Source: Cookingbymoonlight


Ingredients:

All Purpose Flour / Maida – 1/3 cup (40 grams)
Cocoa Powder – 1/4 cup (25 grams)
Cornflour / Cornstarch – 1 tsp
Eggs – 4
Sugar – 1/2 cup (100 grams)
Baking Powder – 1 tsp
Salt – 1/8 tsp
Double Chocolate Buttercream – Recipe here
Powdered Sugar / Icing Sugar for sprinkling


(My 1 cup measures 240 ml)

Method:

Start by preheating oven to 220 degree C / 425 degree F. Line a sheet pan or a jelly roll pan or any long tray with parchment paper and grease it well. The parchment paper should come over the sides of the tray.

Take flour, cocoa powder,salt and baking powder in a sieve and sift well. Set aside.

Now separate egg white and egg yolks.

Take egg whites in a clean dry bowl and use a electric beater to whip this till it is frothy and forms soft peaks. 

Now take egg yolk and sugar in a bowl and whisk till it gets pale yellow and light.

Now add in the sifter flour mix into the egg yolk and mix well.

Now add in egg white little at a time and fold gently.

Spoon this into the prepared pan and bake for 6 to 8 mins.

Remove it from oven and cool for 2 mins.

Now take a sheet of parchment paper and sprinkle some powdered sugar on top. Invert the swiss roll over the sugar and peel off the parchment paper. Now roll the cake with the parchment papertightly and carefully and set aside to cool completely.

Once the cake is cooled, spread with any frosting as you like, i used my chocolate buttercream.

Roll the cake carefully. Put it in fridge for 30 mins.

Now sprinkle the top with powdered sugar and serve

Pictorial:

take all your ingredients

line a baking pan with parchment paper and the grease it well.. The parchment should like the sides of the pan as well

in a sifter, take flour

add cocoa

add baking powder and salt

add cornflour

sieve it and set aside

now separate egg whites and egg yolk

Use a clean dry bowl for egg whites

use a electric beater to whip the egg whites

keep whipping till soft peaks are formed

like this

take egg yolks in another bowl

add sugar

whip till pale and creamy

add the flour and cocoa mix

fold gently

now add some egg white mix in

mix well till it is nicely combined

add the remaining egg whites

fold gently

use the cut and fold method

dont overmix the batter

pour the light batter in the prepared pan

tap few times to remove any air bubbles

bake till done

spread a sheet of parchment paper, sprinkle with powdered sugar

remove the cake

place it over the sheet

peel off the parchment paper

now roll it carefully

like this

set aside to cool completely

now unwrap it

I made a batch of my double chocolate buttercream..RECIPE HERE

spread any frosting or whipped cream over it..

I used my double chocolate buttercream

roll carefully

sprinkle top with powdered sugar

Slice and serve