Chocolate Swiss Roll with strawberry cream
Introducing another easy and simple chocolate dessert that should be added to your baking list. If you love chocolate desserts, you are going to LOVE this rich and decadent chocolate swiss roll with strawberry cream.
Jump to RecipeThis chocolate roll cake is light and decadent. One of my favourite desserts, and indeed, this is perfect for any gathering! The swiss roll is fluffy and loaded with strawberry cream. Strawberries perfectly complement the richness of the cake. For decoration purposes, I topped it off with more strawberry cream and large, fresh strawberries.
I am confident that you’d say that this is the best chocolate swiss roll you’ve ever had, happy to receive any feedback for improvement though.
Chocolate Swiss Roll with strawberry cream
Super fluffy and moist Japanese style 70% dark chocolate cake roll filled with fresh strawberry cream made from scratch. Any chocolate lover here who can't say no to any chocolate treat?
Ingredients
Swiss roll
- 50 ml Semi-skimmed milk
- 50 g Cake flour
- 10 g Cocoa powder
- 3 Large eggs (with egg white and egg yolk separated)
- 30 g Sugar
- 15 ml Sunflower oil
Strawberry cream
- 7 Frozen strawberries
- 10 g Sugar
- 180 ml Double cream
- 1 tsp Lemon juice
Decoration
- Strawberries
- Powdered sugar
Instructions
Roll cake
- Add 3 egg yolks, 5g sugar, 15ml sunflower oil, 50ml semi-skimmed milk into a mixing bowl and stir thoroughly.
- Sift 50g cake flour and 10g cocoa powder on top of the batter (from Step 1) and whisk it until the mixture becomes sticky.
- In a separate mixing bowl, add 3 egg whites and 25g sugar, and beat the whites until stiff peaks.
- Fold the whipped egg whites into your mixtures (from Step 3) ( in 3 rounds).
- Line a swiss roll tin with baking paper before pouring the batter into your swiss roll tin and smoothen the surface using a dough scraper.
- Bake your swiss roll in the oven preheated to 190 °C for 15 minutes.
Strawberry cream
- Cook 7 strawberries, 10g sugar, 1 tsp of lemon juice in a pot.
- Add 180ml double cream and sifted strawberry juice from Step 7 into a mixing bowl and whisk it until it thickens.
Combination of cream and cake
- Spread the strawberry cream (from Step 8) evenly on the swiss roll cake freshly baked from the oven.
- Roll the cake tightly and seal it with tape before keeping it in a fridge for an hour.
- Cut the two edges of the roll cake.
Decoration
- Decorate your chocolate swiss roll cake with powdered sugar, extra strawberry cream, and 3 large strawberries and it is ready to be served!