Swiss roll cake with chocolate filling


Swiss roll cake with chocolate filling


For the filling:

250ml heavy cream
100g dark chocolate
1 tbs icing sugar
For the cake:
4 Eggs (Egg Whits & Egg Yolks)
30+35g Sugar
60ml Water
40ml Vegetable Oil
105g Cake Flour
1TSP of Corn Starch
a Little bit of Vegetable Oil


For the filling:

Heat the heavy cream in pan until simmer, then remove from heat and add the chocolate. Stir until the chocolate has melted completely.
Cool the mixture in the fridge until cold.
Once it is cooled, add one tablespoon of icing sugar and whip the mixture until it becomes fluffy.

For the cake:

Preheat your over to 170 C.
Add the egg yolks in a bowl with 30g sugar. Whip until it turns lighter in color.
Add 60 ml water, 40ml vegetable oil and 105g cake flour and mix until incorporated. Set aside.
Now whip the egg whites while gradually adding 30g of sugar, until a stiff meringue forms.
Add one third of the meringue to the bowl with the egg yolk mixture and fold in, then add the rest of the meringue.
Sift one teaspoon of corn starch into the bowl and fold in.
Bake at 170 C for 10-15 min. (you should keep checking it, since the baking time varies a lot)
Transfer the cake to a cooling rack, to cool completely.

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See the video…..


chokolate roll cake

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