Eggless Chocolate Swiss Roll


Eggless chocolate Swiss roll? Oh yes, you can absolutely indulge in that decadent delight without a single egg! Light and fluffy chocolate swiss roll cake filled with whipped frosting rolled up in a moist chocolate sponge cake and dusted with icing sugar!

Eggless Chocolate Swiss Roll

Course: Desserts
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • For eggless chocolate cake

  • 1 ½ cup All purpose flour (maida)

  • 4 tablespoons Unsweetened cocoa powder

  • 1 ½ teaspoons Baking powder

  • ¾ teaspoon Baking soda

  • 1/2 teaspoon Instant coffee powder

  • 1 cup Sweetened Condensed milk

  • ¾ cup Unsalted Butter room temperature

  • 1 ½ teaspoons Pure Vanilla extract

  • ¾ cup Milk

  • Vanilla Whipped Cream

  • 1 cup  cold  heavy whipping cream

  • 3 Tablespoons granulated sugar or confectioners’ sugar

  • 1 teaspoon pure vanilla extract

Directions

  • Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
  • Take dry ingredients (all purpose flour, cocoa powder, baking powder, and baking soda in a bowl. Mix well using a wire whisk. Keep it aside.
  • Add milk, condensed milk and vanilla extract to the butter. Whisk well till everything is incorporated well.
  • Now sift the half of the flour mixture into the wet mixture. Whisk it till incorporated.
  • Now sift the remaining flour mixture. Again mix it. Halfway through, switch to the spatula. And stir till it is just combined, do not overmix.
  • Grease a 10×15-inch cake roll pan, and line the base with parchment paper.
  • Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 10 to 12 minutes.
  • Take out the cake, invert the pan onto a clean, slightly damp kitchen cloth, and remove the parchment paper from the bottom. Roll up the cake and hold it in place. 
  • Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. 
  • Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Re-roll the cake without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar, slice and serve.

Notes

  • Add a touch of espresso or instant coffee to your chocolate mixture for a deeper, more complex flavor.
  • Add a swirl of fruit jam or chopped nuts for a flavor twist.
  • Drizzle with chocolate ganache or dust with powdered sugar for a finishing touch.
 

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