Swiss Cake Roll
Filled with creamy whipped cream, this homemade Swiss Cake Roll is just like the one ate as a kid...but better!
Servings: 8 servings
Calories: 494kcal
Ingredients
For the Cake
- 4 large eggs
- 2 tsp vanilla extract
- ¾ cup granulated sugar
- 1 Tbsp vegetable oil
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder plus ¼ cup for rolling
- 1 tsp baking powder
- ¼ tsp salt
For the Filling
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Glaze
- 1 cup semisweet chocolate chips
- ¾ cup heavy whipping cream
Instructions
For the Cake
- Preheat oven to 375°F.
- Line a standard 11”x17” jelly roll pan (rimmed baking sheet with a piece of parchment paper; spray paper generously with nonstick baking spray. Set pan aside.
- Using a stand mixer with a whisk attachment, beat the eggs and vanilla together on high speed for 4-5 minutes, or until mixture turns foamy and lemon yellow in color.
- Add sugar to the bowl in (3) separate ¼-cup additions, mixing for 1 full minute on medium speed after each addition.
- Add oil and mix until well combined.
- In a separate bowl, combine flour, cocoa powder, baking powder and salt. Fold flour mixture into the egg mixture until just combined.
- Pour batter into prepared pan. (Tip: Spread batter evenly to edges using an offset spatula.) Tap pan on counter several times to remove air bubbles.
- Bake for 10-12 minutes, or until cake springs back when touched in center. While cake is baking, lay a large, thin clean kitchen towel on counter. Sprinkle cocoa powder generously on top of cloth.
- Once baked, immediately flip hot cake out onto the prepared towel. Remove and discard parchment paper. Starting with a short end of the cake, roll up cake (and cloth). Let rolled cake cool completely (1-2 hours) before continuing.
For the Filling
- Using a medium mixing bowl, add whipping cream, sugar and vanilla extract. Beat with an electric hand mixer for 3-4 minutes, or until stiff peaks form.
- Carefully unroll cake and spread whipped cream filling evenly on top of cake. (Tip: Make sure to frost all the way to the edges.) Roll cake back up (this time without the towel). Wrap cake roll in plastic wrap and refrigerate for at least 1 hour.
For the Glaze
- Remove the plastic wrap from the cake and place seam side down on a cooling rack set over a sheet pan.
- Using a small microwaveable bowl, add chocolate chips and heavy cream. Microwave in 20 seconds intervals, stirring after each round, until mixture is smooth.
- Let stand at room temperature for 5 minutes, or until mixture has thickened slightly but is still pourable.
- Pour chocolate glaze evenly on top, spreading evenly over entire cake.
- Refrigerate cake for 20 minutes to allow glaze to set before slicing.
Nutrition
Calories: 494kcal | Carbohydrates: 47g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 155mg | Sodium: 128mg | Potassium: 323mg | Fiber: 3g | Sugar: 34g | Vitamin A: 895IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg
