Immerse yourself in the delightful world of this Homemade Swiss Roll Cake, a light and airy treat with a chocolate twist. This recipe artfully combines the tenderness of a sponge cake with a rich cocoa flavor, rolled to perfection with a sweet, whipped cream filling. The careful baking process ensures a soft texture that perfectly complements the creamy filling, making each slice a joy to savor.
Why You’ll Love This:
- Rich Chocolate Flavor: The addition of cocoa powder to the sponge cake offers a delightful chocolate taste.
- Light and Fluffy: The cake is airy and soft, providing a perfect balance to the rich cream filling.
- Elegant Presentation: The spiral of the roll and the smooth cream filling make for an aesthetically pleasing dessert that’s sure to impress.
Perfect Occasion: This Swiss Roll Cake is ideal for tea parties, celebrations, or as a sophisticated treat for any gathering. It’s also a great choice for those who enjoy the art of cake rolling and wish to create a dessert that is as beautiful as it is delicious.
Decoration Tips:
- Dust with Cocoa Powder: A light dusting of cocoa powder can add a touch of elegance and enhance the chocolate flavor.
- Garnish with Berries: Add a few fresh berries on top for a pop of color and a fresh flavor contrast.
- Serve with a Drizzle of Chocolate Sauce: For an extra chocolatey experience, serve each slice with a side of warm chocolate sauce.
Ingredients:
- For the Cake:
- Cocoa Powder: 15g
- Vegetable Oil: 50ml
- Cake Flour: 60g
- Milk: 50ml
- Egg Yolks: 5
- Egg Whites: 5
- Lemon Juice: 4ml
- Granulated Sugar: 50g
- For the Cream:
- Whipped Cream: 250g
- Powdered Sugar: 40g
Instructions:
- Mix cocoa powder, vegetable oil, and cake flour. In another bowl, blend milk with egg yolks.
- In a separate bowl, whip egg whites with lemon juice and sugar until stiff peaks form.
- Gently fold the egg yolk mixture into the egg white mixture.
- Pour the batter into a 28×28 cm pan lined with parchment paper.
- Bake in a preheated oven at 140°C for 20 minutes, then increase to 180°C for 5 minutes.
- For the cream, whip together whipped cream and powdered sugar until well combined.
- Once the cake is cool, spread the cream over it, roll tightly, and refrigerate for 3 hours.
Enjoy your Homemade Swiss Roll Cake, a delightful and elegant dessert that perfectly combines the softness of sponge cake with the richness of chocolate and cream, sure to be a hit at any gathering!
