Chocolate Cream Swiss Roll (Print-Friendly Version)

Fluffy cocoa sponge, silky whipped cream filling, beautifully rolled and dusted for an elegant dessert.

# Ingredients You’ll Need:

→ Cake Batter

01 - 4 large eggs
02 - 1/2 cup granulated sugar
03 - 1/3 cup all-purpose flour
04 - 1/4 cup unsweetened cocoa powder
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract

→ Filling and Garnish

08 - 1 cup heavy whipping cream
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon vanilla extract
11 - Powdered sugar, for dusting

# How to Make It:

01 - Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the surface.
02 - In a large mixing bowl, use a hand mixer to beat the eggs and granulated sugar for 4 to 5 minutes, or until the mixture is thick and pale.
03 - Add 1 teaspoon vanilla extract and mix until just combined.
04 - In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly blended.
05 - Gently fold the dry ingredient mixture into the egg batter, mixing until no dry spots remain and the batter is smooth.
06 - Spread the batter evenly in the prepared jelly roll pan. Bake for 12 to 15 minutes, or until the cake springs back when touched lightly.
07 - Remove the cake from the oven. While still warm, invert onto a clean kitchen towel generously dusted with powdered sugar. Gently peel away the parchment paper. Roll up the cake with the towel from the short end and let it cool completely.
08 - In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
09 - Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the surface, then roll the cake tightly back up without the towel.
10 - Place the roll seam-side down on a serving platter. Dust the top with powdered sugar. Slice and serve.

# Extra Suggestions:

01 - Ensure the cake is rolled while still warm to prevent cracking.
02 - For clean slices, chill the swiss roll for at least 30 minutes before cutting.

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