Chocolate Swiss Roll with Rock Sugar | Soft Cocoa Sponge and Cream

Chocolate Swiss roll, cocoa sponge and rich cream

Chocolate Swiss roll is the kind of cake that always works. A thin cocoa sponge, lightly sweetened with Ship Brand Crystal Rock Sugar, rolled around a soft whipped cream. The cream layer is the cushion, the sponge is the wrapper, and the sugar choice is what keeps the chocolate flavour clean.

Most home Swiss rolls fail at the sponge stage. Too much sugar and the sponge bakes flat. The right amount lets it rise and stay flexible enough to roll without cracking.

Watch

Why this sugar

Made with Ship Brand Crystal Rock Sugar, ground fine. Clean sweetness that lets cocoa stay forward. Shop the collection.

Recipe

Yield: 1 Swiss roll. Total: 50 minutes plus chill.

Ingredients

For the sponge: 4 eggs (separated), 60g rock sugar (ground fine), 40g cake flour, 15g cocoa powder, 30g milk, 30g vegetable oil.

For the filling: 200g heavy cream, 20g rock sugar (ground fine), 1 tsp vanilla.

Directions

1. Heat oven to 170C. Line a 28 cm pan with parchment.
2. Whisk yolks with milk and oil. Sift in flour and cocoa, fold.
3. Whisk whites with rock sugar to soft peaks.
4. Fold whites into yolk batter in two additions.
5. Pour into pan, bake 15 min.
6. Turn out onto parchment, peel off bottom paper, cool.
7. Whip cream with rock sugar and vanilla to soft peaks.
8. Spread cream on sponge, roll from long side, chill 30 min before slicing.

Ship Brand (帆船牌) is the retail line of Yuen Tung Sugar Factory Industrial Company Limited. Sugar refined in Hong Kong since 1948. Shop the collection.