Chocolate Cake Roll (Classic Swiss Roll)
Rich chocolate sponge cake rolled with stabilized whipped cream filling for the perfect make-ahead dessert.
Ingredients
For the Chocolate Sponge:
- 4 large eggs room temperature
- ¾ cup granulated sugar
- ⅓ cup Dutch-processed cocoa powder
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
For the Stabilized Whipped Cream Filling:
- 1½ cups heavy whipping cream cold
- 4 oz cream cheese softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line jelly roll pan with parchment paper.
- Beat eggs and sugar on high for 5 minutes until thick and ribbony.
- Sift dry ingredients and fold into egg mixture in three additions with vanilla.
- Pour into pan, spread evenly, and bake 10-12 minutes.
- Dust towel with powdered sugar, flip hot cake onto towel, peel parchment, and roll with towel. Cool 30 minutes.
- Beat cream cheese and powdered sugar until fluffy.
- Whip cream to stiff peaks and fold into cream cheese mixture.
- Unroll cake, spread filling, and re-roll without towel.
- Wrap in plastic and refrigerate 1 hour before slicing.
- Dust with powdered sugar and serve chilled.
Equipment
- 10x15 inch jelly roll pan (critical for the right thickness!)
- Parchment paper (your best friend for easy rolling)
- Electric mixer (stand or hand mixer works great)
- Clean kitchen towel (for the rolling technique)
- Offset spatula (makes spreading the filling so much easier)