Swiss Roll Cake

Yield: Serves 8 people
  • Cocoa, for dusting (you'll need a fair amount)
  • 6 eggs, separated
  • 3/4 c. granulated sugar, divided
  • 3/4 c. cocoa
  • 2 1/2 tsp. vanilla, divided
  • pinch of salt
  • 1 1/2 c. whipping cream
  • 1/2 c. powdered sugar
  • garnishes: whipped cream, powdered sugar, strawberries, mint leaves
  1. Grease bottom and sides of a 15x10" jellyroll pan; line with wax paper. Grease wax paper and dust with cocoa; set aside.
  2. Beat egg whites until soft peaks form; gradually add 1/2 c. granulated sugar, beating until stiff peaks form. Set aside.
  3. In separate bowl, beat egg yolks at high speed until foamy. Gradually add remaining granulated sugar, beating until thick and pale. Gradually stir in cocoa, 1 1/2 tsp. vanilla and pinch of salt, beating until blended. Fold egg white mixture into cocoa mixture, then spread batter into prepared jellyroll pan.
  4. Bake at 375 degrees for 12-15 minutes, or until wooden pick inserted in center comes out clean.
  5. Meanwhile, sift more cocoa onto a cloth towel into a 15x10" rectangle. Remove cake from oven; run a knife around edges of pan to loosen cake, then turn cake onto towel.
  6. Peel wax paper off cake; trim cake edges and discard. Starting at a short end, gently roll up cake and towel together (roll loosely, or your cake will break when you unroll it later). Place cake seam side down on a wire rack to cool, 45-60 minutes.
  7. Beat whipping cream at low speed until foamy; add 1/2 c. powdered sugar and remaining 1 tsp. vanilla. Beat at high speed until soft peaks form.
  8. Unroll cake and spread evenly with whipped cream, leaving a 1" border around edges. Gently reroll cake without towel and place seam side down on serving platter. Garnish and serve. Refrigerate leftovers.
This sounds like a lot of trouble, but it's really not hard at all and is so worth it. Go all out and garnish it--you'll hear oohs and ahhs at the sight and taste of it! On a side note, I don't put all the whipped cream in the cake; I usually spread it about 1/4"-1/2" thick and reserve the rest for garnish.
  • dessert
  • favorite
  • fancy
Last updated 2016-12-25
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