Description
A soft and light chocolate sponge cake rolled with a creamy filling, perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 80g all-purpose flour
- 20g cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 200ml heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Whisk eggs and sugar until pale and fluffy.
- Sift flour, cocoa powder, baking powder, and salt into the egg mixture. Fold gently.
- Add vanilla extract and mix until combined.
- Pour the batter onto the prepared tray and spread evenly.
- Bake for 10-12 minutes until the sponge springs back when touched.
- Let the sponge cool slightly, then roll it with parchment paper to shape.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Unroll the sponge, spread the cream evenly, and roll again.
- Chill for at least 1 hour before slicing and serving.
Notes
- Roll the sponge while warm to prevent cracking.
- Use room-temperature eggs for better volume when whisking.
- Dust with powdered sugar before serving for extra decoration.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: chocolate swiss roll, dessert, sponge cake, chocolate dessert, easy baking