CHOCOLATE SWISS ROLL

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and offers a different flavor profile

cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob is caffeine-free and lower in fat.

Preheat the oven and prepare a 12x9 inch baking sheet pan.

Separate the egg yolks and egg whites.

Whisk together the egg yolks and white sugar until combined, then add vegetable oil, milk, and vanilla.

Sift in the all-purpose flour and cocoa powder, and mix until just combined.

In a separate bowl, beat the egg whites with cream of tartar until soft peaks form, then gradually add the additional white sugar until stiff peaks form.

Gently fold the meringue into the egg yolk mixture until fully incorporated.

Spread the batter evenly onto the prepared baking sheet and bake until set.

Let the cake cool and prepare the filling by whipping the cold dairy whipping cream with powdered sugar until soft peaks form.

Spread the whipped cream over the cooled cake and roll it up.

For the ganache, melt the dark chocolate with warm dairy whipping cream and butter, then drizzle over the rolled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens