Amazing Swiss Roll Cake Recipe

Hey , I'm John Cannell .

And today on Preppy kitchen , we're making the most delicious Swiss roll ever .

So let's get started .

First off set to 3 50 nice and toasty .

We wanna separate four large room temperature eggs and it is important to not get any yolks in the white .

So separating these into two separate bowls .

One at a time , my yolk goes in one bowl and the egg white goes in another .

You can use a hand mixer for this .

By the way , you don't have to use a stand mixer .

I'm very proud of myself for not mixing this up .

You know , if we're separating egg whites into a bowl , we're gonna be whipping them up into a delicious meringue .

And that meringue has millions of little bubbles in it which will expand and puff our cake up .

Grab your stand mixer and a whisk attachment or your hand mixer if you're doing that and we're gonna add a quarter cup of granulated sugar and whip this on high for about five minutes .

That'll puff things up really nicely .

Sugar goes in mixer , increase to high while that mixes up .

Grab your 12 by 17 inch sheet pan , add some butter to the bottom to do , add some parchment paper right on as well .

And we're also gonna grease the parchment paper .

We want to release really nicely with this and not have anything sticking buttery fingers .

But that's ok .

This is a really beautiful peek right now .

So stiff , really nice .

This is gonna get folded into our batter and make everything lovely .

But for now , set this aside , it's time to deal with the egg yolks and the rest of the stuff , the stuff , it's time to deal with the egg yolks and our remaining ingredients .

Now to my egg yolks , I'm adding in the remaining half cup of sugar .

That's 100 g , a quarter cup of vegetable oil .

I'm guessing that's 60 mils , a quarter teaspoon of salt in you go a little contrast , two teaspoons of vanilla for a little bit of extra flavor .

We're gonna whip this up for two minutes until it is a light and fluffy and then we'll add the remaining ingredients in .

You wouldn't want to add the flour in right now because it would over mix pop that on two minutes on high .

That looks great .

Beautiful light pastel , lemony color .

Now I'm just gonna measure this out in a separable bowl if you could dump it in .

If you wanted to , I want half a cup or 60 g of all purpose flour .

I would have used so much flour if I just scooped it up like that because this quarter cup scoop scooped um 48 g .

That's crazy .

Anyways , I also want a quarter cup or 25 g of cocoa powder .

Oh , I'm using , I'm using Dutch process which is beautiful dark and has a fudgy color and texture to it .

You could use natural Coca powder if you want .

Finally to help our egg wipes out half a teaspoon of baking powder .

So what I'm gonna do now is sift this into the bowl directly .

You always want to sip things like this because cocoa powder is so lumpy .

It just is .

There's a lot of fat in it and it just tends to clump .

I'm gonna mix this on low until it's just combined .

If you went high , cook a powder everywhere , a mess you're coughing .

Don't do it while that mixes , grab your egg whites , we're going to fold this in and make the most amazing cake ever .

I haven't even told you this is one of my all time favorite cakes .

It's so light and creamy but rich and decadent and soft and amazing .

You're gonna lose your mind , gonna lose it .

So , every year for my birthday , I have my mom , if she's in town , make me a basic not decorated version of a bush to noel .

So it's the bush Nola recipe from Christmas and we just do it plain and it's my birthday cake .

Maybe some raspberries or strawberries on the side is basically a Swiss roll .

It's like an alter , like a slightly different Swiss roll .

Uh , because a Swiss roll is filled with whipped cream and the way my mom makes my birthday cake , it's filled with whipped cream flavored with espresso powder .

So it's a coffee whipped cream in the middle .

Ah , it's so good .

This is fudgy and amazing .

I'm going to fold the egg whites in , in several batches .

The first batch is sacrificial .

You will lose so many bubbles , but it'll really lighten the mixture up .

So three batches plop that in and we're going to fold , which means you're scraping the bottom down and then cutting through the middle and repeating that .

So you're basically mixing gently .

So you don't pop all of those meringue bubbles .

But like I said , you're gonna pop a lot of them in this first batch .

The first batch is sacrificing itself .

So the next batch can go forward and maintain its light texture and you wanna mix until you see almost no streaks of white .

So it'll take a minute or two of folding , but it's really relaxing and it's kind of mesmerizing .

So you can see it really disappears .

It's cut through the middle and you're breaking this massive cloud into little beautiful floating islands of meringue .

This cake just disappears into your mouth and all of a sudden you're like , oh my gosh , it's all God , what happened ?

I don't know what happened .

That's basically all folded .

Look at this see , it's like a steady drizzle almost .

It's really gotten more slack and there is so much more volume to this batter transfer this to your prepared pan .

Look at that now , use an offset spatula to gently spread it out to the edges and yes , it's like paper thin , but that's fine .

This is almost the trickiest part because you really want to make sure you have a nice even layer .

So try not to have any hidden mounds .

This bakes up so quickly .

There's really no time to self level in the oven .

This paper thin layer is ready to go into the oven 3 50 for 12 to 15 minutes or until that center is springing to the touch .

And you go while our cakes baking , grab a smooth kitchen towel , not like a terry cloth one with a ton of texture and we're gonna dust it pretty generously with cocoa powder .

Here .

This is what we're gonna roll the cake up in .

So don't choose your very favorite fancy kitchen towel because cocoa powder is not the easiest to get out this dust , dust dust .

If you've ever made a roll cake , you know , we roll either usually in powdered sugar but for a chocolate one , we're gonna roll in cocoa powder .

Ok ?

And now all you have to do is wait .

I will tell you in the next step , you gotta move quickly .

You cannot do half measures .

You're gonna confidently plop that cake right onto here with like one motion .

Don't try to do it halfway because then you could break the cake or no .

Just oop .

Be confident it'll all work out .

It might be a little bit messy .

So where are our neighbors ?

OK .

My cake is hot out of the oven .

So , so amazing to smell , but no time to talk about that .

Grab a little knife and run it just along the edge to make sure nothing's stuck .

And now I can't touch this .

It's burning hot , this baked for like 12.5 minutes .

By the way , if you over bake your cake , it will crack when you roll it .

And that's that .

Ok ?

So here's the moment we talked about with confidence and joy in your heart , but then it stuck .

So , so that price this up , I just got these sheet pans , they're really , really nice , but they are the heaviest things I've ever lifted in the kitchen .

OK .

Here we go .

Lift that paper off the top .

Amazing .

Starting at the short end , we're just going to roll this up .

So roll , roll , roll tight but not too tight .

You don't want to like crush the cake , you just wanna roll it out and now it's gonna set and as you know , cake will firm up a bit as it cools .

So while this is rolled , it'll come to room temperature slowly and it will remember its shape .

It'll have cake muscle memory .

Then we can unroll it , roll it back up .

It'll be a beautiful , delicious , amazing spiral and to help things along , just pop this on to a wire rack .

And that way it has a little bit of air flow underneath .

This needs to cool for about two hours .

Towards the end of that , we will make our whipped cream and I'll be back with editing .

No , no , no , no , no , no , no .

I'll be back with the magic of editing .

Oh dear .

It might have cracked a little bit when it fell .

So I did make a new batch of batter .

I just want to tell you it only took 10 minutes to make the whole batter when I was just like trying to hurry and not talking to camera .

So , if you ever wondered like , hm , this looks nice .

How long does it actually take 10 minutes just to make it if you're just going and then I can still eat the other one ?

It'll just be a secret cake .

A secret cake .

Cake number two is basically cool .

So right now we're going to make our filling and the at the same time and assemble this cake .

It's so quick and easy 1.5 cups or 360 mils of cream .

Heavy whipping cream .

Mind you one teaspoon of vanilla and a quarter cup of powdered sugar .

Mix this up , start on low and then work to high and while that's just getting started , I measured out three quarters of a cup of semisweet chocolate chips and half a cup of cream .

This is gonna go into my microwave to skull .

So maybe about 50 seconds in the microwave .

Don't overmix your whipped cream .

Ok .

Move it up to high .

Yes .

As soon as my whipped cream starts leaving noticeable trails in the mixer , I'll stop .

This is nice .

Like this is a nice soft almost right peak , just finish it off by hand .

And that way , you know , it's gonna be the perfect consistency .

The cream should be on the firmer side , but you don't wanna curdle it and turn it into sweet butter .

The cream is ready .

Here we go .

That's a nice like substantial stiff peak .

And we're using powdered sugar because it often has corn starch in it , which can kind of firm things up a little bit as well .

Excellent .

That is ready .

I'm gonna check my cream right now .

55 seconds in the microwave .

My cream is really hot and steamy .

I'm gonna pour this over my chocolate chips and just let that stand for about 10 minutes .

That's about as long as I need to fill this cake and get it all set up .

So it's gonna work out just fine , carefully , unroll your cake and full disclosure .

Once again , I sped up the cooling process by putting it outside .

It's a really cold day .

Look at that , see how that's not cracked .

It's just keeping its shape beautiful .

Who's been eating whipped cream off camera ?

I have no idea .

Hm .

Plop all this cream out .

Look how beautiful that is .

Oh My gosh .

All right .

Spread this into a nice even layer and get it right into the curl on the inside of the cake .

We're gonna roll this up .

Now you wanna be gentle with the roll at the beginning .

So there we go and we're gonna lift it off like this .

Just lift and roll just like that .

Perfect .

You're gonna carefully transfer this onto a wire rack .

Now we're gonna get our chocolate and a together , but just wash your hands first .

I'm gonna add a teaspoon of oil in here .

If you wanted to , you could use coconut oil .

This is veggie oil .

Stir this together and hopefully it all stirs nicely because it looks horrible .

It looks horrible .

But then look , it's nice and silky and amazing .

It just might have a few lumps while my gnash cools just a bit .

It's a little thin right now .

I'm using a brush and as an optional step just dusting off some of the extra cocoa powder .

Now , for the fun part , we're going to spoon the ganache all over the top .

Oh , look at that drizzle and just get nice coverage .

You can use the back of your spoon for the sides but um expect some to drip down .

That's just how it works .

You can let this set up in the fridge before you slice it or if you're adventurous , like me try and transfer it while it's wet and see how that goes .

Well , it's like I do this for a living .

Ok .

Now it's ready to serve .

Hm .

You don't understand how delicious this is .

The whipped cream is like a light , beautiful cloud enveloped by soft and silky chocolate topped with that decadent age .

It is amazing .

And I'm going to eat all of this .

Oh my gosh .

I hope you get a chance to make this recipe .

And if you like this video , check out my chocolate playlist .