Even the simplest desserts, like a Swiss roll, may be as visually appealing as they are tasty. But someone went out of their way to make the cake roll, typically loaded with jam and vanilla frosting, into a chocolate and cream treat. Swiss log cake, like the real cake, was developed in the United States, but that hasn’t stopped us from enjoying it. Despite being packed with wonderful cream rather than jam, the dense chocolate cake manages to be light and moist.
Chocolate Swiss roll suggestions
Adding eggs may sometimes ruin a recipe if you aren’t careful, so don’t rush to include them. Be careful not to smash the cake when you wrap it up. Rolling it while it’s still warm may help get it just right, but it will cause the cream to deflate. To keep the whipped cream from disintegrating, corn starch is added. Serve with a cup of tea or coffee and a large slice, dusted with flour.
Baking and slicing a rich chocolate Swiss roll into thick slices is a gorgeous delicacy that can be shared with guests over a cup of tea or coffee.
Chocolate Swiss roll recipe
Course: Dessert
Cuisine: Swiss
Difficulty: Easy
Prep time: 20 minutes
Baking Time: 12 minutes
Total time: 32 minutes
Ingredients
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½ tsp baking powder
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6 tbsp. flour
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6 tbsp. cocoa
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¼ tsp salt
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4 eggs (separated)
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75g sugar
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1 tsp vanilla
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4 tbsp. whipped Cream
Method
- Sift together the baking powder, flour, cocoa and salt. Beat the egg yolks with the sugar.
- Gently add the sifted dry ingredients.
- Beat the egg whites stiffly and add the beaten yolks and vanilla essence. Oil a Swiss roll tin, line with wax paper.
- Put mixture into tin and bake at 200°C (400°F) for 12 minutes.
- Turn onto waxed paper that has been dusted with sugar or cocoa.
- When cool spread with cream and roll up.