Swiss Roll Cake

INGREDIENTS

Equipment

• 12×17-inch or half-sheet-sized rimmed baking sheet
• Parchment paper
• Mixing Bowls
• Electric hand or stand mixer
• Tea towel
• Wire cooling rack
• Offset spatula

For the Cake:

• 4 large eggs separated and at room temperature
• ¾ cup granulated sugar divided (150g)
• ¼ cup vegetable oil (60ml)
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ½ cup all-purpose flour (60g)
• ¼ cup unsweetened cocoa powder (25g)
• ½ teaspoon baking powder
• For the Whipped Cream Filling:
• 1½ cups heavy whipping cream (360ml)
• ¼ cup powdered sugar (30g)
• 1 teaspoon vanilla extract

For the Topping:

• ¾ cup semisweet chocolate chips or chopped bars (135g)
• ½ cup heavy cream (120ml)
• 1 teaspoon vegetable oil

DIRECTIONS

For the Cake:

1. Preheat the oven to 350F. Grease a 12×17-inch rimmed baking sheet with baking spray or butter. Line the bottom with parchment paper and grease the paper.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with ¼ cup sugar on high speed until stiff peaks form, about 5 minutes.
3. In another large mixing bowl, combine the egg yolks, remaining ½ cup sugar, oil, vanilla, and salt. Beat on high speed until light and fluffy, about 2 minutes. Sift the flour, cocoa powder, and baking powder into the egg yolk mixture and beat on low speed just until combined.
4. Fold the egg whites into the egg yolk mixture in 3 parts, until no white streaks remain. Pour the batter into the prepared baking pan and smooth into an even layer.
5. Bake for 12 to 15 minutes or until the cake springs back when gently pressed.
6. While the cake is baking, lay out a clean smooth kitchen towel on the counter and dust generously with cocoa powder.
7. When the cake comes out of the oven, run a knife around the edges to loosen the cake from the pan. Immediately flip the cake out onto the dusted kitchen towel. Carefully peel off the parchment paper and discard. 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.

For the Filling:

1. In a large mixing bowl, beat the cream, sugar, and vanilla on medium speed until stiff peaks form.
2. 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 if it is sticking anywhere. Scrape off any filling that may have squeezed out. Place the cake roll on a wire rack.

For the Topping:

1. Place the chocolate in a heat-proof mixing bowl.
2. Heat the cream on the stove or in the microwave until very hot and steaming. Pour over the chocolate. Let stand for 10 minutes.
3. Add the oil and stir together until smooth and well combined. If the chocolate is runny, let sit until thickened but pourable. Pour the ganache over the top of the cake and spread with a spoon to fully coat, if desired. Let stand until the ganache is mostly set, about 30 minutes. Slice and serve immediately or chill until ready to serve. Store covered and refrigerated for up to 3 days.

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.
• I highly recommend using a scale to measure your flour as it’s the most accurate method and will prevent you from ending up with a dense cake. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
• It is essential to have a clean and dry bowl for whipping the egg whites. The egg whites also cannot contain any egg yolk. You will have difficulty whipping up the whites if the bowl is not completely clean or yolk-free.
• Eggs are easier to separate when cold, but you get better volume with egg whites closer to room temperature. I recommend separating them in advance.
• The cake will be sticky, so make sure to dust the kitchen towel generously with cocoa powder.
• You can gently tap the sheet pan on the counter to pop air bubbles in the batter. Air bubbles will cause the cake to crack as you roll it.
• You can add extracts to the whipped filling for a change in flavor. Peppermint and almond extract are great options. You can also stir in a jam, fruit, or your favorite liqueur to the whipped cream filling.
• You can decorate the top of the Swiss roll with cocoa powder, powdered sugar, fresh fruit, crushed candy canes, crushed cookies, chocolate curls, and more. Add it before the ganache sets so the topping sticks.