Chocolate Swiss Roll
Ingredients (Cake)
¾ cup (95g) all-purpose flour
¼ cup (25g) cocoa powder
1 tsp baking powder
4 large eggs
½ cup (100g) sugar
¼ cup (60ml) milk
3 tbsp (40g) melted butter
1 tsp vanilla extract
Ingredients (Filling)
1 cup (240ml) heavy cream (whipping cream)
3 tbsp (25g) powdered sugar
1 tsp vanilla extract
Instructions
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Preheat the oven to 180°C (350°F).
Sift flour, cocoa powder, and baking powder together.
In a large bowl, beat eggs and sugar with a hand mixer until pale, thick, and tripled in volume. Gently fold in the flour mixture, then add milk, melted butter, and vanilla. Mix lightly until smooth.
Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes until the cake springs back when touched.
While still warm, place a clean kitchen towel on top, flip the cake out, and peel off parchment. Roll the cake up with the towel (short side) and let it cool completely.
For the filling, whip cream, powdered sugar, and vanilla until stiff peaks form.
Unroll the cooled cake, spread the whipped cream evenly, then roll it back tightly. Wrap in plastic wrap and chill for at least 30 minutes before slicing.
Dust with powdered sugar or drizzle melted chocolate on top for decoration.
