Description
A light and airy sponge cake filled with rich chocolate whipped cream, rolled to perfection.
Ingredients
Scale
- 6 eggs
- 150 g sugar
- 120 g flour
- 30 g cocoa powder
- 200 ml whipping cream
- 100 g icing sugar
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a Swiss roll pan with parchment paper.
- In a large bowl, whisk the eggs and sugar together until pale and fluffy.
- Sift the flour and cocoa powder together, then gently fold them into the egg mixture until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes until the sponge is springy to the touch.
- Turn the cake out onto a clean tea towel dusted with icing sugar. Remove the parchment paper and roll the cake up with the towel while it’s still warm.
- Allow to cool completely.
- For the filling, whip the cream with icing sugar until soft peaks form.
- Unroll the cooled cake, spread the whipped cream filling evenly, and roll it up again.
- Dust with icing sugar before serving.
Notes
Ensure eggs are at room temperature for better volume. Gently fold in the dry ingredients to keep the sponge light. Chill the cream before whipping.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: chocolate, dessert, Swiss roll, cake, baking, whipped cream