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Chocolate Swiss Roll Cake - Light, Fluffy, and Filled With Cream

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Eggs (5 large, room temperature)
  • Granulated sugar (3/4 cup)
  • All-purpose flour (3/4 cup)
  • Unsweetened cocoa powder (1/4 cup, sifted)
  • Cornstarch (1 tablespoon, optional but helpful for tenderness)
  • Baking powder (1/2 teaspoon)
  • Fine salt (1/4 teaspoon)
  • Vanilla extract (2 teaspoons, divided)
  • Heavy whipping cream (1 1/2 cups)
  • Powdered sugar (3–4 tablespoons, plus more for dusting)
  • Neutral oil or melted butter (1 tablespoon, for pan)
  • Optional add-ins: espresso powder (1 teaspoon to boost chocolate), chocolate chips, fresh berries, or jam for a thin layer under the cream

Method
 

  1. Prep the pan. Heat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang on the short sides for easy lifting. Lightly grease the parchment.
  2. Separate and beat. Separate the eggs. In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add 1/4 cup of the granulated sugar and keep beating until glossy medium-stiff peaks form. Set aside.
  3. Make the yolk mixture. In another bowl, whisk the egg yolks with the remaining 1/2 cup granulated sugar and 1 teaspoon vanilla until pale and thick, about 2–3 minutes.
  4. Combine dry ingredients. In a small bowl, whisk flour, cocoa powder, cornstarch, baking powder, and salt. Sift if lumpy. Stir in 1 teaspoon espresso powder if using.
  5. Fold the batter. Add the dry ingredients to the yolk mixture and gently fold. The mixture will be thick. Stir in a spoonful of beaten whites to loosen, then fold in the remaining whites in 2–3 additions until no streaks remain. Work slowly to keep the batter airy.
  6. Bake. Spread the batter evenly in the prepared pan, reaching the corners. Tap the pan once on the counter to release big bubbles. Bake 10–12 minutes, until the cake springs back when touched and a toothpick comes out clean.
  7. Roll while warm. Dust a clean kitchen towel with powdered sugar. While the cake is hot, run a knife along the edges, lift it out using the parchment, and invert onto the sugared towel. Peel off the parchment. Starting from a short side, roll the warm cake up with the towel inside. Let it cool completely, seam side down.
  8. Whip the filling. Beat heavy cream, powdered sugar, and 1 teaspoon vanilla to medium-firm peaks. The cream should hold its shape but still look smooth.
  9. Fill. Carefully unroll the cooled cake. Spread the whipped cream evenly, leaving a 1/2-inch border. Add a thin layer of jam or sprinkle mini chocolate chips if you like.
  10. Roll and chill. Roll the cake back up without the towel. Wrap in parchment or plastic and chill 30–60 minutes to set the shape.
  11. Finish and serve. Trim the ends for a clean look. Dust with powdered sugar or cocoa. Slice with a sharp serrated knife, wiping between cuts for neat swirls.