That Vanilla Cake Roll with Chocolate Filling is a simple and wonderfully tasty dessert suitable for any occasion! It is easy to make and you need just a few simple ingredients.
Why is this recipe good
This roll is relatively easy to make, with a great result. It is fluffy, spongy, with nice texture and wonderful taste!
The cake recipe is adapted from The Golden Book of Desserts. I made the filling similar to my Double Chocolate Mousse but added it a bit of instant coffee to intensify the taste.
This swiss roll is not only delicious, it is also a recipe that almost everyone can make! It is a very elegant dessert to serve to your afternoon tea guests or at the end of a nice lunch.
It is one of the simplest sweet rolls that you can make!
Alternatively if you are not a big chocolate fan, you may fill the roll with almost any filling you like. Custard cream, jelly or even jam: surely you won't make a mistake!
How to make the sponge layer
This is a simple vanilla cake roll or Swiss Roll, as it is also known. The vanilla layer is a kind of sponge cake which is baked in a large tin on top of baking paper.
To make the cake you need to beet separately the egg whites and the egg yolks with the sugar. Then add the rest of the ingredients to the egg yolks.
Finally combine the two mixtures and spread the batter on top of a 10 x 13 inch / 25 x 35 cm tin lined with parchment paper.
Bake the cake at 320° F/ 160° C.
How to assemble
The main "secret" for success of this recipe is to roll the cake over a clean tea towel sprinkled with powdered sugar while it is still hot. Before doing that remove the baking paper very carefully: it will be stuck to the roll.
Instead of a towel you can use a fresh sheet of baking paper, again sprinkled with icing sugar.
Wait for the cake to cool down before assembling the roll. This will take about 30 minutes.
How do you serve this roll
You need to refrigerate this dessert for a few hours before serving it. That way you will allow the mousse to penetrate into the cake and to moisten it.
Trust me, it will be much tastier and satisfying if you wait!
Sprinkle the roll lightly with powdered sugar before serving, or even with cocoa powder, if you prefer.
How to store
Keep the roll in the fridge for 2-3 days. You can also freeze it for up to 2 months, wrapped very well in plastic wrap.
I am sure you will love this recipe, as it is simple and suitable for any occasion. If you made it, please let me know in the comments how it went!
📝 Recipe
Vanilla Cake Roll with Chocolate Mousse
Equipment
- Electric mixer
Ingredients
For the Cake Roll:
- 4 eggs, divided
- 1 cup + 1 tbs / 150 g powdered sugar , + more for sprinkling
- ⅓ cup / 50 g all purpose flour
- 3 tbs / 20 g cornstarch
- pinch of salt
- 2 teaspoons vanilla extract
- 2 tbs water
For the Chocolate Mousse:
- ⅞ cup / 200 ml heavy cream, cold
- 3,5 oz / 100 g dark chocolate
- 1 teaspoon instant coffee
Instructions
Cake Roll:
- Preheat oven to 180 degrees C (350 degrees F). Line a large baking pan (approximately 10 x 13 inch / 25 x 35 cm) with a sheet of parchment paper.
- In a small bowl combine flour and cornstarch and mix to blend.
- In a large bowl beat together egg yolks, powdered sugar and 1 teaspoon vanilla extract until creamy. Add flour and cornstarch and mix carefully with a rubber spatula until combined.
- In another large bowl whip the egg whites and salt until very thick. Carefully fold in the whites to the yolk mixture until well combined.
- Pour the batter into the prepared pan and bake for 15-20 minutes or until golden.
- Sprinkle some powdered sugar over a clean tea towel. Place the baked cake on the towel (with the paper on top). Remove the paper and trim any uneven edges of the cake. Carefully roll up the the cake together with the tea towel. Let cool for 30 minutes.
Chocolate Mousse:
- In a large mixing bowl whip ⅔ cup (150 ml) cold heavy cream until very thick.
- In a medium heatproof bowl combine the chocolate, broken into pieces, the instant coffee and the remaining heavy cream. Place the bowl over a pan of gently simmering water. Stir until the chocolate melts.
- With a rubber spatula carefully fold the chocolate mixture into the whipped cream until homogeneous. Let cool in the fridge for 1-2 hours before assembling the roll.
- Unroll the cake and remove the towel. Place the cake on top of a sheet of parchment paper. Sprinkle with 1 teaspoon vanilla extract dissolved in 2 tbs water. Distribute the chocolate mousse evenly on top and roll the cake carefully, using the paper as a support. Wrap the rolled cake into the paper and let stay in the fridge for 1-2 hours.
- Before serving sprinkle the roll with powdered sugar.
Notes
- Cool the heavy cream for at least 6-8 hours at the top rack of the fridge, before whipping it.
- The same roll can be filled also with jam, buttercream or another kind of frosting, if you prefer.
- Keep the leftovers in airtight container in the fridge for 2-3 days.
Anjoli says
The sponge came out beautifully fluffy and the mousse was creamy and delicious. Perfect combination!
Daniela Lambova says
I am so glad! Thank you for your feedback