Swiss Roll

Preparing the Chocolate Sponge Cake

Baking and Rolling the Cake

Notes: Make sure you roll up the cake when it’s hot out of the oven. If you let it cool much at all, it will risk cracking when rolling or unrolling. The cake will be sticky, so make sure to dust the kitchen towel generously with cocoa powder.

Ingredients

unsweetened cocoa powder for dusting

Instructions

Pour the batter into the prepared baking pan and smooth into an even layer.

Bake for 12 to 15 minutes or until the cake springs back when gently pressed.

While the cake is baking, lay out a clean smooth kitchen towel on the counter and dust generously with cocoa powder.

When the cake comes out of the oven, run a knife around the edges to loosen it. Immediately flip the cake out onto the dusted kitchen towel.

Carefully peel off the parchment paper. Starting at one short end, roll up the cake with the towel into a tight log. Keep the cake rolled up until completely cooled, about 2 hours.

Making the Filling and Assembling the Roll

Ingredients

1½ cups heavy whipping cream (360ml)

¼ cup powdered sugar (30g)

1 teaspoon vanilla extract

Instructions

In a large mixing bowl, beat the cream, sugar, and vanilla on medium speed until stiff peaks form.

Carefully unroll the cooled cake.

Spread the whipped cream in an even layer over the cake.

Using the towel to help, roll the cake back up into a log, carefully peeling the towel back off the cake as you roll.

Scrape off any filling that may have squeezed out and place the cake roll on a wire rack.

Creating the Ganache Topping

Notes: You can decorate the top of the Swiss roll with cocoa powder, powdered sugar, fresh fruit, crushed candy canes, crushed cookies, or chocolate curls. Add it before the ganache sets so the topping sticks.

Ingredients

¾ cup semisweet chocolate chips or chopped bars (135g)

½ cup heavy cream (120ml)

1 teaspoon vegetable oil

Instructions

Place the chocolate in a heat-proof mixing bowl.

Heat the cream on the stove or in the microwave until very hot and steaming. Pour over the chocolate and let stand for 10 minutes.

Add the oil and stir together until smooth and well combined. If the chocolate is runny, let it sit until thickened but pourable.

Pour the ganache over the top of the cake and spread with a spoon to fully coat.

Let stand until the ganache is mostly set, about 30 minutes. Slice and serve immediately or chill until ready to serve.