Swiss Roll Cake
A light and fluffy sponge cake rolled with a rich filling, perfect for any occasion.
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Electric Mixer
- Spatula
- Saucepan
Ingredients
- 4 large eggs preferably at room temperature
- ¾ cup granulated sugar
- ⅔ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1¼ tsp. baking powder
- ½ tsp. kosher salt
- ¼ cup unsalted butter melted and cooled slightly
- ⅓ cup sour cream
- 2 Tbsp. milk
- 1 tsp. vanilla extract
- 3 Tbsp. powdered sugar for dusting
- 4 oz. cream cheese cold
- ½ cup powdered sugar for filling
- 1⅓ cups heavy whipping cream cold, for filling
- ⅓ cup heavy whipping cream for glaze
- 2 oz. semisweet chocolate chopped
- 1 Tbsp. corn syrup optional, for shine
Instructions
- Preheat your oven to 325°F (160°C) and line a jelly roll pan with parchment paper.
- In a large bowl, whip together eggs and sugar until pale and fluffy (about 5 minutes).
- Sift together flour, cocoa powder, baking powder, and salt in another bowl.
- Gently fold the dry ingredients into the egg-sugar mixture.
- In a separate bowl, whisk together melted butter, sour cream, milk, and vanilla extract. Fold into the batter until combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 22-28 minutes or until the cake springs back when lightly pressed.
- Let the cake cool in the pan for 5 minutes, then dust with powdered sugar and roll it up in a clean kitchen towel. Allow it to cool in this shape for 2 hours.
- For the filling, beat cream cheese and powdered sugar until smooth. Gradually add heavy whipping cream until stiff peaks form.
- Unroll the cake and spread the cream filling evenly over the surface, leaving a small border. Roll the cake back up tightly and chill for 1-2 hours.
- For the glaze, heat heavy cream in a saucepan, add chopped chocolate and corn syrup, stirring until smooth.
- Once chilled, place the cake on a wire rack and pour the glaze over, allowing it to drip down the sides. Let set for about 1 hour before slicing.
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Notes
Store leftovers in the refrigerator for up to a week.