Ingredients
- 6 eggs, separated
- ½ cup sugar
- ½ tsp salt
- 6 tbsp dark cocoa powder, sifted
- 1 cup whipping cream
- confectioner’s sugar (see notes below)
- chocolate icing
Instructions
- Preheat oven to 400°
- Grease (or spray) a 10” x 15” cookie sheet pan (aka jelly roll pan) that has sides. Place a piece of parchment paper in the pan, with the paper going up the sides.
- Beat egg whites until stiff peaks form. In a separate bowl, beat the yolks, and add sugar, cocoa, and salt
- Gently fold the yolk and cocoa mixture into the egg whites. Gently pour the mixture into the pan, and spread it evenly. Bake for 10 minutes
- While the cake is still warm, turn it out/flip it over onto a towel that has confectioners sugar shaken on it. Gently remove the parchment paper, and roll up the cake immediately in the towel. Roll it with the towel inside the cake. It will look like a yodel, but with a towel filling
- While it’s cooling, whip the cream, adding 1 heaping tablespoon of confectioner’s sugar while it’s beating
- After the cake has cooled to room temperature, gently unroll it and remove the towel. Spread the whipped cream over the surface, leaving around 1” of space at the edges on the longer ends
- Roll it up again, and frost with chocolate icing.
Notes
Refrigerate until ready to serve.
Nutrition Facts
Chocolate Swiss Roll
Amount per Serving
Calories
273
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
209
mg
70
%
Sodium
268
mg
12
%
Potassium
175
mg
5
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
18
g
20
%
Protein
8
g
16
%
Vitamin A
821
IU
16
%
Vitamin C
0.2
mg
0
%
Calcium
58
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.