Cocoa rolls and spirals, delicious and super soft, are perfect with the cocoa Swiss roll. Much softer than sponge cake, it doesn’t even need to be moistened because it stays very soft. The Swiss roll recipe is the favorite at home for delicious desserts, so I wanted to try the cocoa version and it’s wonderful. Also good with a simple layer of jam or marmalade, hazelnut cream, custard, or whipped cream, you must try it because it’s too good.
Let’s get to work and prepare the cocoa Swiss roll together.
OTHER CHOCOLATE DESSERTS
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the cocoa Swiss roll
- 5 eggs
- 4.2 oz sugar
- 3.5 oz all-purpose flour
- 0.7 oz unsweetened cocoa powder
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 pinch salt
- 1 tsp vanilla extract
- Half packet baking powder
Tools
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- Electric Whisks
- Baking Tray 12 x 16
Steps for preparing the cocoa Swiss roll
Break the eggs and put one egg and 4 yolks in one bowl and the 4 egg whites in another. Whisk the egg whites, gradually adding half the sugar. They must be whisked to very stiff peaks.
Whisk the yolks and egg with the remaining sugar until they are pale and fluffy. Keep mixing with the electric whisks while slowly pouring in the vegetable oil. Add the sifted flour, cocoa, and baking powder. Add the milk and mix with a hand whisk.
Finish with salt and vanilla, and finally with the egg whites. Mix gently to avoid deflating the mixture. Pour into a 12 x 16 baking tray lined with parchment paper. Bake in a static oven at 350°F for 20-25 minutes. As soon as it is baked, turn the Swiss roll onto a clean cloth, remove the parchment paper, and roll it up with the help of the cloth. Let it cool completely before unrolling and filling it as you like.
Storage
The roll can be stored for two or three days under a glass dome.
