Swiss Roll Recipe

4.67 from 15 votes

Rich chocolate cake, fluffy cream, and smooth chocolate ganache make up this classic and comforting chocolate Swiss Roll.

Prep Time30

Cook Time10

Cool/Chill Time1 30

Total Time2 10

Course: cake, Dessert

Cuisine: Austrian, European

Servings: slices

Author: Krista Teigen

Equipment

Kitchen Scale (optional)
Baking Sheet OR
Jelly Roll Pan
Hand Mixer

Ingredients

For the Cake

4 large eggs 200 grams, room temperature
¾ cup granulated sugar 200 grams
¼ cup vegetable oil 50 grams
2 tablespoons brewed espresso or strong coffee, 28 grams
1 teaspoon pure vanilla extract 4 grams
½ cup all-purpose flour 60 grams
⅓ cup unsweetened cocoa powder 28 grams, plus more for rolling
½ teaspoon baking powder 2 grams
½ teaspoon kosher salt

For the Filling

1½ cups heavy cream 341 grams
⅓ cup powdered sugar 38 grams
1 teaspoon pure vanilla extract 4 grams

For the Chocolate Ganache

¾ cup heavy cream 170 grams
1½ cups chocolate chips 255 grams

Instructions

Preheat oven to 350°F. Spray an 11x17-inch rimmed baking sheet (or jelly roll pan) with nonstick spray, then line it with parchment paper, leaving excess paper up the long sides of the pan.
Separate the egg whites and yolks into separate large mixing bowls.
4 large eggs
Use a hand mixer, beat the egg yolks with the sugar, vegetable oil, espresso, and vanilla extract until creamy.
¾ cup granulated sugar, ¼ cup vegetable oil, 2 tablespoons brewed espresso, 1 teaspoon pure vanilla extract
In a separate medium bowl, whisk the flour, cocoa powder, baking powder, and salt together.
½ cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon kosher salt
Stir the dry ingredients into the wet mixture until just combined.
Beat the egg whites to stiff peaks.
Transfer the egg whites into the rest of the batter and use a spatula to gently fold them in until fully incorporated.
Use a spatula to spread the batter onto the pan.
Bake for 10-12 minutes, or until the cake bounces back after lightly touching it.
While the cake is baking, spread out a large kitchen towel or piece of parchment paper on the counter and sprinkle the entire surface with cocoa powder.
When the cake is done, let it rest for a minute. Then, quickly turn the baking sheet over onto the towel. Carefully lift the sheet pan off the cake, and peel off the parchment paper.
Starting at the short end of the cake, fold over any excess towel onto the cake. Then, roll the cake up along with the towel into a roll. Let the cake come to room temperature.
While the cake is cooling, make the frosting. Beat the heavy cream, powdered sugar, and vanilla to stiff peaks.
1½ cups heavy cream, ⅓ cup powdered sugar, 1 teaspoon pure vanilla extract
Once the cake has cooled, unroll the cake, and spread the frosting over entire surface.
Roll the cake back up, without the towel, into a roll and set aside on a wire rack over a sheet pan.
Heat the heavy cream in the microwave for 45 seconds. Stir in the chocolate chips until incorporated and smooth. Let the mixture sit for a few minutes to thicken.
1½ cups chocolate chips, ¾ cup heavy cream
Pour the chocolate ganache over the entire cake roll until it’s completely covered.
Transfer the cake to the refrigerator to chill until ready to serve.

Video

Notes

Use room temperature ingredients in the cake for the best results.
Carefully separate the egg whites from the yolks. The whites won't whip up properly if there's any leftover yolk mixed in!
Measure your flour using the spoon-and-level method to avoid adding too much, which could make the cake dry.
Do not rush rolling the cake; slow and steady will make it perfect!
Let the cake cool completely while rolled up to ensure it won’t crack once filled and re-rolled.

Storage: Store this Swiss roll in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition