11 February 2014

Foodie Tuesday | Swiss (Chocolate) Roll

Do you want to look like you've spent ages in the kitchen making the most amazing dessert for family and/or guests, when really you spent no time at all? Do you want to be a rock star at your next office potluck lunch? Do you want all the moms in your neighbourhood to gossip about you behind your back because they're so jealous of your awsmazing baking skills?

If you answered 'yes' to any or all of these questions, do I have the dessert recipe for you!

(in that, yes: I do have the dessert recipe for you.)

This simple Swiss Roll recipe is a healthier, homemade version of the classic store-bought variety. It tastes like a million bucks and is guaranteed to make all your friends green with baking envy.

SWISS (chocolate) ROLL
Preparation: 30 minutes | Cooking Time: 12 minutes | Serves: 6-8
  • 3 large eggs
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tbsp. cocoa powder
  • 2 tbsp. sugar
  • 1 cup whipping cream
  • 1 tbsp. icing sugar
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. ground cinnamon
  • icing sugar, for dusting
  • vegetable oil
Cooking Directions:
  1. Preheat oven to 400 degrees. Lightly grease a 9" x 12" jelly roll pan (a cookie sheet with high sides) with vegetable oil. Line with waxed paper and then lightly grease the paper. Set aside.
  2. In a medium sized bowl, beat the eggs and 1/3 cup sugar with an electric beater on high speed, until it becomes thick and fluffy (approximately 1 minutes 30 seconds).
  3. In a separate, smaller dish, whisk together flour and cocoa powder. Add slowly to the egg mixture and whisk gently to combine.
  4. Pour batter into greased pan. Bake for 12 minutes.
  5. Remove pan from the oven, and grasping the edges of the waxed paper, remove cake from pan. Place on a cooling rack for 1-2 minutes.
  6. Meanwhile, spread a tea towel on the counter, cover with a fresh sheet of waxed paper and sprinkle generously with 2 tbsp. sugar. Turn the cake out onto the paper.
  7. Roll the cake up from the long side, rolling the paper inside the roll. (Do this gently to prevent the cake from cracking, but it's pretty malleable while it's warm so don't worry too much about damaging it.) Leave on the wire rack for 5 minutes, then unroll and finish cooling.
  8. While the cake is cooling, combine whipping cream, icing sugar, vanilla and cinnamon in a large bowl. Beat on high until stiff peaks form.
  9. Spread the whipped cream over the cake, leaving a half- to quarter-inch of space at each edge. (You will have extra whipped cream left over. This is OK. You should eat the leftovers with a spoon.)
  10. Roll the cake up again. Place the cake, seam-side down, on a tray and refrigerate for 30 minutes. Dust with icing sugar, then cut into slices to serve. 

For a festive twist, replace the cinnamon with 1 tbsp. of crushed candy cane to the whipped cream, or a 1/4 tsp. of mint extract to the cake batter... or both!


{gently adapted from the Chocolate Roll recipe in Ready, Steady, Bake}

Other Foodie Tuesday recipes you might like: