Swiss roll
4 servings
30 minutes
Swiss roll is a refined combination of airy chocolate sponge and delicate cream. Although its name may suggest Switzerland, this dessert is widely popular in Scandinavia and is part of Swedish culinary tradition. The sponge, made from cocoa, sugar, and flour, has a light and porous texture, making it ideal for rolling into a log. Soaking with cognac and lemon juice adds exquisite depth to the flavor, while the airy cream made from heavy cream and powdered sugar completes the harmony of tastes. This roll is perfect as a morning treat with a cup of coffee or as a dessert for special occasions. Its softness and rich chocolate flavor make it a favorite among lovers of delicate and elegant pastries.
1
Whisk all liquid ingredients, sift the flour with cocoa, and add to the mixture.
- Chicken egg: 3 pieces
- Sugar: 75 g
- Wheat flour: 75 g
- Baking powder: 1 teaspoon
- Cocoa powder: 15 g
2
Bake a square cake (I just poured the batter onto the baking sheet). Bake for 10-15 minutes.
3
While the cake is hot, cover it with paper and carefully roll it into a roulade. Cover with a damp towel and leave it until completely cool.
4
Meanwhile, prepare the cream. Whip the cream with powdered sugar.
- Heavy (double) cream: 150 ml
- Sugar: 75 g
5
Carefully unfold the roll, spread with cream, and roll it up again. Before spreading, it can be soaked with cognac and lemon juice.
