Soy-Free Chocolate Swiss Roll
Indulge in the decadence of a Soy-Free Chocolate Swiss Roll, a light and airy dessert that’s as stunning as it is delicious. This elegant cake features a perfectly balanced chocolate sponge, crafted without soy, and rolled with a luscious vanilla-flavored whipped cream filling. The recipe uses simple pantry staples like cocoa powder and heavy cream to create a dessert that feels anything but ordinary. With just 20 minutes of prep and 10 minutes of baking, this show-stopping treat is easier to prepare than it looks. Ideal for special occasions or an everyday indulgence, this cake serves eight and can be made ahead, making it a versatile addition to your dessert repertoire. Whether you're catering to dietary restrictions or simply love a good chocolate dessert, this soy-free masterpiece is bound to impress!
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Recipe Information
Ingredients
- 80 grams All-purpose flour
- 20 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal later.
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs using an electric mixer on high speed until thick and pale, about 5 minutes.
Gradually add the granulated sugar to the eggs, continuing to beat on high speed until the mixture is thick and billowy, about 2 additional minutes. Stir in the vanilla extract.
Gently fold the dry ingredients into the egg mixture in thirds, using a rubber spatula to ensure you retain as much air in the batter as possible.
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
Bake for 8-10 minutes, or until the cake springs back when lightly touched in the center.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar on one side.
Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and roll up the cake in the towel starting at the narrow end. Let it cool completely on a wire rack.
To make the filling, whip the heavy cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form.
Unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a 1-inch border on all sides.
Roll the cake back up, without the towel, ensuring the seam is on the bottom. Trim the edges for a neat appearance if desired.
Transfer the roll to a serving plate, cover, and refrigerate for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 116.9 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 148 mg | 11% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
