Description
A rich and fluffy chocolate Swiss roll filled with creamy whipped cream and dusted with cocoa powder.
Ingredients
Scale
For the Crust:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for filling)
- Cocoa powder for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until light and fluffy. Add vanilla extract and mix well.
- Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until just combined.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
- While still warm, carefully roll the cake (with parchment paper) into a log shape. Let cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Unroll the cake, spread the whipped cream evenly, then roll it back up without the parchment.
- Dust with cocoa powder before serving. Slice and enjoy!
Notes
You can customize the seasonings to taste.