epicurious4.3
Chocolate Swiss Roll
No need to roll the sponge while it’s warm and fragile—this easy chocolate Swiss roll cake recipe has a few tricks up its sleeve.
👥 12 Servings⏱️ Prep & Cook: 1h 15m👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●oven
- ●whisk
- ●spatula
- ●knife
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven; preheat to 350°F. Line bottom of a 17x12" rimmed baking sheet with parchment paper (do not grease pan or parchment). Separate yolks from 4 large eggs, room temperature, over a medium bowl to catch egg whites. Place yolks in a large bowl and set aside.
large eggs, room temperature4(200 g) granulated sugar, divided1 cup
3
Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cream of tartar, and ½ cup (100 g) granulated sugar to egg whites and beat with an electric mixer until sugar is dissolved and egg whites are glossy and stiff peaks form, 8–⏱️ 10 minutes. (You can also beat on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment.)
. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp(200 g) granulated sugar, divided1 cup
4
Add remaining ½ cup (100 g) granulated sugar to reserved egg yolks and whisk to combine, about ⏱️ 1 minute. Add ½ cup (32 g) unsweetened cocoa powder, preferably Dutch-process, ⅓ cup vegetable oil, 1 tsp. vanilla bean paste or vanilla extract, and ⅓ cup room-temperature water and whisk until cocoa is fully dissolved. Sift ½ cup (58 g) bleached cake flour and ½ tsp. baking powder over, then whisk vigorously to combine.
(200 g) granulated sugar, divided1 cup. vanilla bean paste or vanilla extract1 tsp
5
Add one fourth of meringue to flour mixture and mix thoroughly (you can use either a whisk or rubber spatula). Add remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of mixing slightly less rather than more to keep the cake batter billowy).
6
Scrape batter into prepared pan and, using a small offset spatula, gently spread to edges of pan, smoothing surface. Bake cake until top springs back when lightly pressed, 18–⏱️ 20 minutes (cake may start to shrink from sides of pan). Let cake cool in pan, 30–⏱️ 40 minutes.
7
Filling and assembly
8
Using an electric mixer on medium-high speed, beat 2 cups heavy whipping cream, 3 Tbsp. granulated sugar, 2 Tbsp. instant vanilla pudding mix, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or vanilla extract in a large bowl until medium-firm peaks form, about ⏱️ 4 minutes. (Or, use a stand mixer fitted with the whisk attachment, about ⏱️ 1 minute.)
(200 g) granulated sugar, divided1 cupheavy whipping cream2 cups. granulated sugar3 Tbsp. instant vanilla pudding mix2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. vanilla bean paste or vanilla extract1 tsp
9
Run a small offset spatula along edges of pan to release cake from sides. Place a wire rack (same size as cake and rimmed baking sheet) on top of cake and flip over to invert cake onto it; remove baking sheet. Carefully peel away parchment paper (start from a long edge where it might be embedded in the cake and pull gently to ensure you don’t tear cake); discard. Place a clean sheet of parchment on top of cake and flip cake over so wire rack is now on top; remove wire rack.
10
Dollop filling over surface of cake. Using spatula, smooth cream evenly over cake, working all the way to the edges. Starting from a short end and using parchment as a guide, roll up cake. Transfer cake, seam side down, to a platter and chill until filling is set, at least ⏱️ 30 minutes and up to ⏱️ 4 hours.
11
Using a serrated knife, trim ¼"–½" off both ends of cake to create clean edges; discard (or consider them a snack!). Using a small fine-mesh sieve, dust top of Swiss roll with powdered sugar. Slice with serrated knife to serve. Do ahead: Cake (without powdered sugar) can be assembled 2 days ahead. Cover tightly with plastic wrap and refrigerate. Dust with powdered sugar just before serving. Editor’s note: This chocolate Swiss roll recipe was first printed in July 2022. Head this way for more of our favorite chocolate cakes →
(200 g) granulated sugar, divided1 cupPowdered sugar (for serving)
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