Swiss Roll with Chocolate Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sponge cake base:
- 4 egg whites
- 4 egg yolks
- 100 g suar
- 1 packet vanilla sugar
- 100 g flour
For the filling:
- 2 cups whipped cream
- 2 packs cream stabilizer
- cocoa powder, not so sweet
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Put the egg yolk with ¾ of the sugar and the vanilla sugar in a bowl and stir for at least (!) About 5 minutes until frothy. Sieve the flour over this foam mass. Beat the egg whites in another bowl, first alone, then with the remaining sugar until stiff. Fold the flour and egg whites into the foam mixture at the same time.
- Place the dough on a baking sheet lined with baking paper and bake in a preheated oven at 220 ° C for approx. 5 to 15 minutes until golden brown.
- Turn the finished biscuit into a damp tea towel, peel off the baking paper and roll it up with the help of the towel. Let cool down.
- Whip the cream with the cream stiffener until stiff and stir in the cocoa powder to taste.
- Roll up the cooled sponge cake again, spread the chocolate cream on top and roll up again, then refrigerate until ready to eat.
- Dust with icing sugar if you like.
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