• Chef Teddy Chocolate Swiss Roll

    1 vote
    Chef Teddy Chocolate Swiss Roll
    Prep: 45 min Cook: 15 to 20 min Servings: 10
    by Teddy Hedrington
    16 recipes


    • 5 large eggs
    • 1 Cup granulated sugar
    • 1/4 Cup unsweetened cocoa powder
    • 1/4 Cup all purpose flour
    • 1 tsp Baking powder
    • 1 tsp Vanilla, 1/4 Cup melted butter


    1. Preheat oven to 350 F, spray half sheet pan, line the pan with parchment paper, also making it non stick as possible for easy remove. Using a stand mixer, attach the whisk, beat egg white and half cup of sugar together in mixing bowl on high speed for about five minutes until form a stiff peak. Transfer to another bowl and set aside
    2. beat the egg yolks and remaining of sugar and vanilla together until pale creamy yellow for about two to three minutes. Sift flour cocoa powder, salt in a medium bowl, pour melted butter in the egg yolk mixture
    3. and gradually pour the dry ingredients in mixing bowl on medium speed until
    4. completely combined, remove bowl from mixer, using a rubber spatula gently fold in the egg white until completely combined. Bake for 15 to 20 minutes, remove from pan invert onto parchment
    5. paper immediately dust with cocoa powder, roll cake up, let it cool.
    6. Unroll cake and spread with cream cheese filling using a spatula leaving an inch around edges,use both hands and roll the cake up, trim the ends of the cake, place on wire rack and pour chocolate ganache over cake. Refrigerate, ready to serve in 30 minutes.

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