Ingredients: |
Ingredients: 4 large eggs, separated
⅓ c. granulated sugar
⅓ c. brown sugar
1 Tbsp. strong brewed coffee OR 1 tsp. espresso powder
¼ c. unsalted butter, melted
1 tsp. pure vanilla extract
½ c. all purpose flour (spooned & leveled)
5 Tbsp. cocoa, plus 2 Tbsp. for rolling
1 tsp. baking powder
¼ tsp. salt
Filling:
1 c. cold heavy cream or heavy whipping cream
⅓ c. powdered sugar
1 tsp. pure vanilla extract
Chocolate Topping:
½ c. powdered sugar
1 Tbsp. cocoa
1-2 Tbsp. hot water
1 tsp. light corn syrup (for glossiness)
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Directions: |
Directions:Preheat oven to 350º. Spray a 12x17 inch jelly roll pan with nonstick spray so the parchment paper sticks. Then line it with parchment paper and spray the parchment paper too. We want an extremely nonstick surface for this cake roll.
Make the cake:
Using the whisk attachment on mixer, beat the egg whites and granulated sugar together in a medium bowl on high for 5 minutes or until stiff peaks form. Set aside.
In another bowl, beat the egg yolks, brown sugar, and vanilla until pale and creamy, about 2 minutes.
Sift the flour, ⅓ c. cocoa powder, baking powder, and salt together in a large bowl.
Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in egg whites until completely combined.
Avoid over mixing and deflating the egg whites. Batter will be very light.
Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 15 minutes or until the top of the cake gently springs back when touched with your finger. Do not over-bake!
As the cake bakes, place a thing kitchen towel on the counter and sprinkle lightly with cocoa. Once the cake comes out of the oven, immediately invert it onto the prepared kitchen towel. Gently peel off the bottom layer of parchment paper.
Starting at the narrow end, slowly and gently roll the cake up with the towel. The cake will be warm. Allow the cake to cool completely.
Make the whipped cream:
Using the whisk attachment on mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until medium-stiff peaks form, about 2-3 minutes.
Slowly and gently, unroll the cake. Spread the whipped topping evenly on top, leaving about ½" border around the cake. Gently roll the cake back up. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside as you prepare the ganache.
Ganache:
In a small bowl, mix powdered sugar, 1Tbsp. cocoa, 1 tsp. light corn syrup, and
1-2 Tbsp. hot water. Stir until sugar is smooth. Slowly pour over cake and let it drip down the sides. Garnish as desired. |
This recipe for Chocolate Swiss Roll Cake is from