Swiss roll cakes are fancy looking cakes. This cake has wonderful texture, very less fat and less flour, the whipped cream in between makes it look so fancy and complicated.
Got introduced to this Swiss roll cake in one of the local bakery. I was so amazed when I saw them first time and was sure that it is very complicated to make. They have many types of filling and the cakes are made in many different flavors. They looked absolutely beautiful. I decided its better to buy it at the bakery and enjoy instead of trying it at home. For many years I had been buying these from the bakery. I was once watching a cooking contest and I saw one of the contestants made it so effortlessly. With few attempts, I got this working and the roll came out like a charm. This cake bakes really fast, takes very lil time to make this roll. I love recipes that are quick :). This can be made in different flavors as well.
eggs 4, large
sugar 2/3 cup
oil 2 tbsp
semi sweet cocoa powder 1/4 cup
all purpose flour 1/2 cup
baking powder 1 tsp
salt 1/8 tsp
for whipped cream & ganache
heavy cream 1 1/2 cup
sugar 1/4 cup
dark chocolate chips 1/4 cup
milk 1 tbsp
Add eggs, sugar, and oil in the bowl of the stand/hand mixer.
Using the whisk attachment run the mixer at speed 2 for 4-5 minutes till frothy.
Add cocoa powder, all-purpose flour, baking powder, salt.
Using the mixing blade in the stand mixer, mix everything for 2-3 minutes on speed 2 till well blended.
Line the baking tray (I used 10″x15″ tray) with parchment paper.
Pour the cake batter into the thin layer and bake at 355 deg F for 10-12 minutes.
On a flat surface place another parchment paper and sprinkle some cocoa powder over it.
Gently flip the chocolate sponge over the parchment paper while it is still warm.
Roll it very gently into a log-shaped roll along with the parchment paper and keep it aside.
for whipping cream & ganache
Take the dark chocolate chips in a bowl along with the 1/2 cup heavy cream and microwave in 30 sec intervals till chocolate starts to melt and is combined well.
OPTIONAL STEP Mix in the milk to make the chocolate ganache into pouring consistency.
In the mixing bowl of the stand/hand mixer, add the 1 cup heavy cream and sugar whip it at a speed 1 till it forms peaks.
Mix in 1/2 the quantity of the chocolate ganache into the whipped cream.
assembling the cake & serving
Gently unfold the chocolate roll.
Spread the whipped cream on the cake, lift the edge of the parchment paper and roll the cake with filling to form a log.
Refrigerate it for an 2-3 hours.
Cut into thick slices, drizzle some chocolate syrup/ganache on it and serve.