How to make chocolate and cream swiss roll

Making a Swiss roll with chocolate and cream involves a few steps, but it's a delicious and impressive dessert once it's done. Here's a basic recipe to get you started: Ingredients: For the chocolate sponge: - 4 large eggs - 100g (3.5 oz) granulated sugar - 75g (2.6 oz) all-purpose flour - 25g (0.9 oz) cocoa powder - 1 teaspoon baking powder - A pinch of salt For the filling: - 200ml (7 fl oz) heavy cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract For garnish (optional): - Powdered sugar for dusting - Melted chocolate for drizzling Instructions: 1. Preheat your oven to 180°C (350°F) and grease a Swiss roll pan or a baking tray (approximately 10x15 inches) with butter or oil. Line the pan with parchment paper, leaving some overhang on the sides for easy removal later. 2. In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer or a stand mixer until pale, fluffy, and doubled in volume. This usually takes about 5-7 minutes on medium-high speed. 3. Sift the all-purpose flour, cocoa powder, baking powder, and a pinch of salt into the egg mixture. Gently fold the dry ingredients into the batter using a spatula until well combined, being careful not to deflate the mixture too much. 4. Pour the batter into the prepared pan and spread it evenly with a spatula, ensuring it reaches all corners. 5. Bake in the preheated oven for 10-12 minutes or until the sponge is set and springs back when lightly pressed with your fingertip. 6. While the sponge is baking, prepare the filling. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Be careful not to over-whip the cream. 7. Once the sponge is baked, remove it from the oven and let it cool in the pan for a few minutes. Then, carefully transfer it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. 8. Spread the whipped cream evenly over the sponge, leaving a small border around the edges. 9. Starting from one short end, gently roll up the sponge using the kitchen towel to help you create a tight roll. Place the roll seam side down on a serving platter. 10. If desired, dust the Swiss roll with powdered sugar and drizzle melted chocolate on top for decoration. 11. Chill the Swiss roll in the refrigerator for at least 1-2 hours before slicing and serving. This helps the filling set and makes it easier to slice without the roll falling apart. 12. Slice the Swiss roll into pieces using a sharp knife, and enjoy your chocolate and cream-filled Swiss roll! This recipe is quite versatile, so feel free to customize it by adding different fillings like fruit, nuts, or flavored creams. Enjoy your homemade Swiss roll!