Chocolate Swiss Roll – Jelly Roll – Sponge Cake Recipe

Chocolate Swiss Roll - Jelly Roll - Sprong Cake Recipe

Chocolate Swiss Roll – Jelly Roll – Sponge Cake Recipe

Hi, I am Eugenie. Today I am making Swiss Roll, which is also known as roulade, bûche, sponge cake, and genoise. First, I will make genoise, biscuit chocolat. And then rum syrup and slightly over-beaten whipped cream filling.

This cake can be a good dessert and also a birthday cake.

Chocolate Swiss Roll – Jelly Roll – Sponge Cake Recipe

Ingredients

 For Biscuit, sheet size (jelly roll pan) 12×16 inch (30x40cm)

• 4 eggs
• 2/3 cup granulated sugar (130g)
• 1/3 cup all-purpose flour (42g)
• 3 tablespoons unsweetened cocoa powder (22g)

For syrup,

• 1/3 cup water
• 1/4 cup granulated sugar (50g)
• 2 tablespoons rum

For filling,

• 2/3 cup whipping cream (160ml)
• 2 tablespoons granulated sugar (30g)

Extra cocoa powder and confectioners’ sugar for dusting

Directions

First biscuit. Sift flour and cocoa powder. And whisk until combined.

Then crack the eggs into a heat-proof mixing bowl. And break the eggs with a whisk. Add in sugar and whisk until mixed.

Then over simmering water, continue whisking. Now I will change into an electric mixer. Start from low and speed up. Be careful not to cook the egg. The temperature should be below 120 degrees F (50C). This is called bain-marie, hot water bath.

Beat until the egg mixture becomes about 3 times in volume. When the whisk is lifted, a ribbon should be formed on the surface.

Out of heat, continue beating until cold for about 3 minutes.

Then pour dry ingredients over the egg mixture all at once. Carefully fold with a rubber spatula until combined.

Pour the batter on the parchment paper lined baking sheet. With an offset spatula, spread batter evenly.

Bake at 400 degrees F (200C) for 7-8 minutes, or until dark brown and springy to the touch.

Line a parchment paper on the working surface and lightly dust with cocoa powder.

Out of oven, run a small knife around the sides of the cake. Then invert onto prepared paper and remove the parchment paper on top of the cake.

When still warm, roll up the genoise with the parchment paper to make a log. This way the surface of the sponge cake will not crack.

To make syrup, In a small sauce pan of water, add in sugar. And bring to a boil. Then remove from the heat and let cool.

In a bowl add in whipping cream and whisk until it thickens. Add in sugar and continue whisking until lumpy hard peaks. I make slightly over-beaten whipped cream than usual for Swiss Roll filling.

Now add rum into the sauce pan and stir to combine.

To assemble, unroll the cake. And brush with rum syrup on the surface.

Spread whipped cream over the cake evenly with an offset spatula. Leave half inch at the ends.

Again roll the cake to make a log. And dust with cocoa power or confectioners’ sugar.

And chill in the refrigerator for one hour before serving.

Voila!

This is a light and delicate Swiss Roll with genoise cake.

I love rum-flavored chocolate cake with simple whipped cream inside. It was easy, wasn’t it?

Bon appetit!

I made bûche de Noël last year. Check it out on my blog, eugeniekitchen.com.

Today it was Swiss Roll and tomorrow it’s Gnocchi. Get my weekly schedule at Facebook or Instagram. Thank you for watching. Bye for now!

Note

Chocolate syrup can be used instead of rum syrup.

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About Eugenie

Eugenie is a full-time vlogger at YouTube "Eugenie Kitchen". She studied French cooking and did internship in Paris. Now She is working on her upcoming cookbooks. Watch her @ YouTube Eugenie Kitchen. Or, read more about her.
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  • Greg Harris

    Wow, that looks really good, Eugenie. I can’t wait to try it. You’re getting pretty sophisticated with your production. Thank you for all your effort! It always looks great and you make it all look so easy.
    Greg

    • EugenieKitchen

      Hahaha, thanks Greg. You have good insight. Actually the more videos I produce, the more comfortable I become when shooting and editing. Yet it’s still overwhelming work day by day, I will be more efficient as time goes by. Stay tuned. :D

  • Mutiara Jusuf Mcafee

    Hi Eugenie! Looking forward to trying it. Would it be ok without rum?

    • EugenieKitchen

      Chocolate syrup should be a good alternative with this cake. Good luck, Mutiara. :)

  • zeny

    what kind of rum ?

    • EugenieKitchen

      Hi, any rum which is dark and sweet.

      • zeny

        thanks for your reply…im just new in baking and would love to try your recipe..by the way i follow you in instagram.

  • dora

    Hi eugenie! just found out about your blog and i’m a fan already! hello from Brunei :)

    • EugenieKitchen

      Thanks Dora! Welcome to my blog (and channel). :)

  • merry

    Hi Eugenie, can I use imitation rum extract, the one that you can find in supermarkets at baking needs aisle? and can light rum would be used at this recipe?

    • EugenieKitchen

      Hi mary, Yes, both rum flavor and light rum are okay for this recipe. Happy cooking!

  • vim vigor

    if you wanted to flavor the genoise with coffee, could you just replace the cocoa powder with 3 tablespoons of instant coffee? Or should I do a basic genoise cake base and use coffee simple syrup to add the coffee flavor? And if I use a half sheet pan instead of a jelly roll pan, would the quantity of ingredients be different?

  • sadia

    hi Eugenie, I made this swiss roll but it turned out very wobbly not at all firm like yours. I had a hard time to invert it on the parchment paper. when I start to roll it with whipped cream it starts to stick to the parchment paper. it didn’t come out clean like yours. what do think the problem is? why is it not firm just like you showed in the video. I made 3 swiss rolls and they all turned out the same. please help.

  • sadia

    hi Eugenie, I made this swiss roll but it turned out very wobbly not at all firm like yours. I had a hard time to invert it on the parchment paper. when I start to roll it with whipped cream it starts to stick to the parchment paper. it didn’t come out clean like yours. what do think the problem is? why is it not firm just like you showed in the video. I made 3 swiss rolls and they all turned out the same. please help.

  • Tania Ali Khan

    hi eugenie, today i tried swiss roll. it turned out just perfect. but cream whipping consume my much time. i just want to know do you whip cream straight away from the refrigerator or not? keep sharing nice recipes. take care