Chocolate Swiss Roll

Ingredients

• 5 whole large eggs
• 150 g granulated sugar
• 30 g unsweetened cocoa powder
• 30 g all-purpose flour
• 1 tsp baking powder
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 2 tbsp powdered sugar for dusting
• 300 ml heavy whipping cream, cold
• 20 g powdered sugar
• 150 g fresh raspberries
• ½ tsp vanilla extract

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a 13 x 9-inch jelly roll pan with parchment paper, letting it overhang the short sides by about 2 inches — this will make lifting out the cake much easier.

2. 2

   Separate 5 large eggs, placing the whites in a large mixing bowl and the yolks in another medium bowl. Let the egg whites sit at room temperature for 5 minutes — room-temperature whites whip faster and hold more air.

3. 3

   Sift together 30 g unsweetened cocoa powder, 30 g all-purpose flour, and 1 tsp baking powder into a small bowl. Sifting removes lumps and adds air, which helps the cake rise.

4. 4

   Using an electric mixer on medium-high speed, beat the 5 egg whites until soft peaks form — when you lift the beaters, the peaks should curl over slightly. This should take 2–3 minutes. Gradually sprinkle in 75 g of the granulated sugar (half the total) while beating, then continue beating until stiff peaks form and the mixture is glossy and thick, another 2–3 minutes. This meringue base is what makes the cake light and airy.

5. 5

   In the bowl with the 5 egg yolks, add the remaining 75 g granulated sugar, 2 tbsp whole milk, and 1 tsp vanilla extract. Whisk vigorously by hand or on low mixer speed for about 1 minute until the mixture is pale and slightly thickened.

6. 6

   Gently fold the yolk mixture into the egg white meringue using a rubber spatula — use broad, sweeping motions, rotating the bowl as you fold, so you don't deflate the whites. The batter should be smooth and airy after 6–8 gentle folds.

7. 7

   Sift the cocoa-flour mixture directly over the batter in three additions, folding gently between each addition. This prevents overmixing and keeps the batter light. Stop folding as soon as no streaks of flour remain — about 30 seconds after the last addition.

8. 8

   Pour the batter onto your prepared jelly roll pan, using a spatula to gently spread it in an even layer right to the edges. A level cake rolls more smoothly without cracking.

9. 9

   Bake on the middle rack for 10–12 minutes. The cake is done when the top springs back gently when you press it with your finger and the edges are just beginning to pull away from the pan. A toothpick inserted in the center should come out clean or with just a few moist crumbs — do not overbake or it will crack when rolling.

10. 10

    Remove the cake from the oven and immediately place a piece of parchment paper over the hot cake. Have another baking sheet or cutting board ready, then invert the cake onto it (the parchment on top comes along). Gently peel away the original parchment from the bottom — if it sticks, use a damp cloth to soften the adhesive. The cake is now ready to roll.

11. 11

    While the cake cools, pour 300 ml cold heavy whipping cream into a chilled mixing bowl. Using an electric mixer on medium-high speed, whip until soft peaks form — this takes about 2 minutes. Add 20 g powdered sugar and 0.5 tsp vanilla extract, then continue whipping until stiff peaks form, about 1 more minute. Do not overbeat or the cream will become grainy and turn to butter.

12. 12

    When the cake is cool enough to handle but still flexible (it should feel warm, not hot — about 3 minutes), spread the whipped cream evenly over the surface using a spatula, leaving a 1-inch border on the far short edge (this prevents cream from squishing out when you roll). Scatter 150 g fresh raspberries over the cream in an even layer.

13. 13

    Starting from the near short edge, tightly roll the cake toward you using the parchment underneath to guide you — let the parchment roll along with the cake, then gently peel it away once the roll is formed. The filling will compress as you roll, which is normal. Place the roll seam-side down on a serving platter.

14. 14

    Let the rolled cake rest in the refrigerator for at least 15 minutes so the cream firms up and the cake sets, making it easier to slice cleanly. Just before serving, dust the top generously with 2 tbsp powdered sugar, then slice with a serrated knife, wiping the knife clean between cuts to keep edges neat.

Tools you’ll need

• 13 x 9-inch jelly roll pan
• parchment paper
• two large mixing bowls
• one medium mixing bowl
• small bowl
• fine-mesh sieve or sifter
• electric mixer with whisk attachment
• rubber spatula
• baking sheet or cutting board
• serrated knife
• instant-read thermometer (optional)

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