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Sliced chocolate Swiss roll showing porous cake sponge and smooth white cream spiral

Chocolate Swiss Roll

5 from 1 vote
Aliana Recipes
Elegant, light, and deeply cocoa-infused. This sponge cake features a delicate spiral of vanilla cream wrapped in a tender chocolate layer and finished with a glossy ganache. It is a striking centerpiece for any gathering in Burbank that feels both classic and sophisticated.
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Prep Time 45 minutes
Cook Time 14 minutes
Total Time 4 hours
Servings:10 slices
Course:Dessert
Cuisine:American
Calories:310kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¾ cup cake flour spooned and leveled
  • ¼ cup unsweetened cocoa powder plus more for rolling
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs separated and at room temperature
  • ¾ cup granulated sugar divided
  • ¼ cup vegetable oil
  • ¼ cup whole milk
  • 1 ½ teaspoons pure vanilla extract
  • 1 teaspoon espresso powder optional
  • 1 ½ cups heavy cream divided for filling and topping
  • 4 ounces semi-sweet chocolate finely chopped for ganache

Equipment

  • 1 12x17-inch baking pan jelly roll pan
  • 1 fine mesh sieve
  • 1 hand or stand mixer
  • 1 silicone spatula

Method
 

  1. Whip the egg whites with sugar until medium peaks form to create the airy foundation of the sponge.
  2. Mix the yolks with oil, milk, and vanilla before folding in the whites and sifted dry ingredients gently.
  3. Spread the batter thinly and bake at 350°F until the top springs back lightly when touched with your finger.
  4. Invert the hot cake onto a cocoa-dusted towel and roll it up tightly to set the memory of the curve.
  5. Unroll the cooled cake, spread with whipped vanilla cream, and roll it back up without the towel carefully.
  6. Pour warm chocolate ganache over the roll and refrigerate until the topping is firm and glossy before slicing.

Nutrition

Serving: 95g (1 slice)Calories: 310kcalCarbohydrates: 32gProtein: 5gFat: 19gSaturated Fat: 11gSodium: 180mgFiber: 1gSugar: 24g

Notes

Rolling the cake while it is still hot from the oven is essential to prevent cracking as it cools[cite: 55, 56]. Ensure your eggs are at room temperature to achieve the best volume when whipping the whites for a light, airy sponge[cite: 56].