Soy-Free Chocolate Swiss Roll

Indulge in the decadent delight of this Soy-Free Chocolate Swiss Roll, a light and airy cake rolled around a luscious whipped cream filling, perfect for anyone with soy allergies or looking for a homemade dessert made from simple ingredients. With its fluffy texture achieved by whisking eggs to perfection and its rich chocolate flavor thanks to unsweetened cocoa powder, this recipe creates an irresistible treat in just 30 minutes of active prep time. The cake is baked to tender perfection, rolled while warm for easy shaping, and chilled to achieve clean, picture-perfect slices. Whether you're serving it at a festive gathering or indulging in a weeknight sweet fix, this elegant dessert is a surefire crowd-pleaser.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the eggs using an electric mixer on high speed until thick and pale, about 5 minutes.

Step 4

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.

Step 5

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.

Step 6

Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.

Step 7

Bake for 8-10 minutes, or until the cake springs back when lightly touched in the center.

Step 8

While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar on one side.

Step 9

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.

Step 10

To make the filling, whip the heavy cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form.

Step 11

Unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a 1-inch border on all sides.

Step 12

Roll the cake back up, without the towel, ensuring the seam is on the bottom. Trim the edges for a neat appearance if desired.

Step 13

Transfer the roll to a serving plate, cover, and refrigerate for at least 30 minutes before slicing and serving.

Nutrition Facts

Serving size	(669.5g)

Amount per serving	% Daily Value*
Calories	1893.2

Total Fat 102.6g	0%
Saturated Fat 56.0g	0%
Polyunsaturated Fat 0g
Cholesterol 984mg	0%
Sodium 1404.1mg	0%
Total Carbohydrate 192.9g	0%
Dietary Fiber 9.4g	0%
Total Sugars 116.9g
Protein 37.4g	0%

Vitamin D 164IU	0%
Calcium 147.6mg	0%
Iron 10.4mg	0%
Potassium 675.1mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 8.1%

Carbs: 41.8%