1/4cupunsweetened cocoa powderplus more for dusting
1/2teaspoonsalt
Buttercream Filling
1/2cupunsalted buttersoftened at room temperature
2cupspowdered sugar
1teaspoonvanilla extract
3-4Tablespoonsheavy whipping cream
Ganache
1/2cupheavy whipping cream
3/4cupsemi-sweet chocolate chipsor dark chocolate chips
Instructions
Preheat the oven to 350°F. Line a jelly roll pan with parchment paper and spray with nonstick baking spray. Set aside.
Use a standing mixer or electric hand mixer to combine egg whites and 1⁄4 cup sugar. Whip on high speed until egg whites form stiff peaks (5-7 minutes).
Meanwhile, whisk together egg yolks and remaining 1⁄2 cup sugar until pale and thickened (1-2 minutes).
Whisk in vanilla extract, vegetable oil, and coffee.
Sift flour, cocoa powder, and salt into the egg yolk mixture and stir until combined.
Gently fold the egg whites into the cake batter until most of the white has been incorporated in. Work gently so that you don’t deflate the egg whites too much.
Spread the batter into the prepared jelly roll pan.
Bake 13-15 minutes until a toothpick inserted into the cake comes out clean.
Remove the cake from the oven and allow to cool for 3-5 minutes. Run a knife around the edges to make sure it is completely loose from the pan.
Lay out a clean linen. Dust with a thin layer of cocoa powder.
Turn the cake upside down onto the prepared linen and carefully lift off the pan. Gently peel off the parchment paper. Dust the top of the cake with another light layer of cocoa powder.
Working from one side, slowly roll the cake - the linen will be rolled into the cake. Place the rolled cake on a cooling rack to cool to room temperature - about 60 minutes.
Meanwhile, prepare the filling by beating together the butter and powdered sugar until combined - mixture will be crumbly. Add the vanilla and then slowly drizzle in the heavy cream while beating until a nice fluffy consistency is reached.
Gently unroll the room temperature cake onto a piece of parchment paper or plastic wrap. The two ends will still be curled slightly; it’s best to leave them curled.
Spread the filling over the cake - leaving about an inch of space at the right-hand short edge (the filling will squish and fill out this space as you re-roll it.
Working from the left-hand side, re-roll the cake, tucking it as tightly as you can while maintaining that nice layer of cream cheese filling on the inside.
Wrap the log with plastic wrap, to ensure it holds its shape. Chill in the refrigerator (or the freezer) for at least one hour more, seam side down.
Prepare the ganache by heating the heavy whipping cream to a simmer. Pour the simmering cream over the chocolate chips and leave to set for 3-5 minutes. Whisk the softened chocolate into the hot cream until a smooth ganache forms.
Pour the ganache over the chilled roll cake and spread to cover the top and sides. Allow ganache to set (about 30 minutes at room temperature or 15 minutes in the refrigerator).
When ready to serve, slice into approximately 1” pieces.
Video
Notes
Cake flour is really important in this swiss roll recipe - it is light and tender and keeps the cake pliable. If you substitute all-purpose flour, the cake will be more dense and also make risk cracking.
Leavening comes from the egg whites in the recipe. We whip them to stiff peaks and fold them gently into the batter to give lightness to the cake and aide in rising. A standing mixer works well for whisking egg whites to stiff peaks - you can do it with a hand mixer, but it will take quite a bit longer.
The coffee in the recipe does not come through in the finished cake. Coffee helps bring out the chocolate flavor and adds moisture to the batter. You can substitute milk or water, if desired.
There is oil in the batter, which adds moistness and allows flexibility in the cake for rolling. This type of cake works well for a jelly roll - it is thin and pliable and you can roll it without the cake cracking.
You can fill the swiss roll with sweetened whipped cream instead of the buttercream. I would recommend adding 1-2 tablespoons of instant pudding while whipping to stablilize the whipped cream or use our stabilized whipped cream recipe.
Store your homemade Swiss roll in an air-tight container kept in the refrigerator for 5-7 days.
To Freeze - Slice the roll into portions, wrap them individually in plastic wrap, then store them in an air-tight container or freezer-safe bag. You can also freeze the whole roll by wrapping it a few times in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight. You can let it come to room temperature for about an hour after thawing in the fridge.