The lightest, most decadent CHOCOLATE CAKE ROLL I've ever had. Chocolate Swiss roll recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with less fat.

Preheat the oven to 170°C (340°F) with the fan on (convection mode).

Line an 18x13 inch tray (half sheet baking pan) long ways, leaving the sides exposed.

In a bowl, combine 80 g (2/3 cup) all-purpose flour, 16 g (2 tablespoons) cornstarch, 25 g (1/4 cup) unsweetened cocoa powder, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Mix with a whisk until well combined and set aside.

In a small bowl, combine 52 g (3 1/2 teaspoons) unflavored vegetable oil, 45 g (3 tablespoons) room temperature milk, and 1/2 teaspoon instant coffee powder. Stir and set aside.

Separate the yolks and whites from 6 large eggs, ensuring no yolks get into the whites.

In a large bowl, combine 1 teaspoon warm water and 66 g (1/3 cup) white granulated sugar. Stir, then add the 6 egg yolks and 2 teaspoons vanilla extract. Mix with a hand or stand mixer on medium speed until thick and pale (about 5 minutes).

In another bowl, add the 6 egg whites and mix on medium speed for 30 seconds until frothy. Gradually add 133 g (2/3 cup) white granulated sugar while mixing until soft peaks form (about 7 minutes).

Gently fold half of the egg whites into the egg yolk mixture until just combined. Sift in the dry ingredients and fold until just combined. Add the remaining egg whites and fold until no streaks remain. Finally, fold in the milk and oil mixture until just combined.

Distribute the batter evenly into the lined sheet pan. Drop the tray on the bench top a few times to remove large air bubbles, popping any that rise to the surface with a toothpick if necessary.

Bake in the oven for 18 minutes. The sponge is done when it springs back after being touched.

Let the sponge cool in the tray for about 15 minutes. Lightly grease two sheets of parchment paper with vegetable oil and overlap them.

Run a thin knife along the long edge of the baking pan to release the sponge cake, then turn it out onto the greased parchment paper. Trim the edges of the parchment paper along the side to be rolled.

Gently roll the cake while it's still warm to help set its shape. Let it cool to room temperature (about 30-45 minutes).

Prepare the ganache by combining 250 g (1 1/2 cups) semisweet or dark chocolate and 240 g (1 cup) heavy cream in a microwave-safe bowl. Heat until the cream is hot and the chocolate begins to melt, then stir until smooth and set aside to cool.

Whip 400 g (1 3/4 cups) cold whipping cream with 17 g (2 tablespoons) powdered sugar until soft peaks form.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens