Description
A delightful Mini Swiss Cake Roll filled with luscious vanilla cream and wrapped in a light chocolate cake, perfect for any occasion.
Ingredients
Scale
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Colorful sprinkles (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking pan with parchment paper.
- Whisk the eggs and granulated sugar together until thick and pale, about 5 minutes.
- Fold in the flour, cocoa powder, and salt until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes until the cake springs back lightly when touched.
- Cool for a few minutes, then invert onto a kitchen towel dusted with powdered sugar and remove parchment.
- Roll the cake with the towel starting from one end, then let it cool completely.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread with whipped cream filling, then re-roll tightly.
- Chill in the refrigerator for at least 30 minutes before slicing and garnishing.
Notes
Feel free to experiment with the whipped cream filling! Substitute with mascarpone for a richer texture, or add crushed fruits for a tangy twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: cake roll, swiss cake, chocolate dessert, vanilla cream, festive dessert