Ingredients:

  • 4 Large Eggs (US Large, 200g)
  • 100g Granulated Sugar (½ cup, 3.5 oz)
  • 60g All-Purpose Flour (½ cup, 2 oz)
  • 30g Unsweetened Cocoa Powder (¼ cup, 1 oz)
  • 1 tsp Baking Powder (5g)
  • ¼ tsp Salt (1g)
  • 2 tbsp Hot Water (30ml)
  • 1 tbsp Vegetable Oil (15ml)
  • 240ml Heavy Cream (1 cup, 8 fl oz)
  • 40g Powdered Sugar (⅓ cup, sifted, 1.5 oz)
  • 1 tsp Vanilla Extract (5ml)
  • 1 tbsp Powdered Sugar (for dusting, 8g)
  • 2 tbsp Chocolate Shavings (15g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
  2. In a large bowl, whisk eggs and sugar until light and fluffy, about 5-7 minutes.
  3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg mixture. Mix hot water and oil then add into cake batter, mix until smooth.
  5. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  6. Immediately invert the baked sponge onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
  7. Starting from one short end, tightly roll the cake up with the towel inside. Let cool completely in the towel.
  8. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface.
  10. Re-roll the cake tightly without the towel. Wrap in plastic wrap and chill for at least 30 minutes to allow the filling to set.
  11. Dust with powdered sugar and decorate with chocolate shavings before slicing and serving Chocolate Swiss Roll Cake.