18+ Christmas Log Swiss Roll Recipe Prepare To Be Amazed!
Published on: Mar 15, 2024
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How to Make a Christmas Log Swiss Roll
Gather Your Ingredients
To make this Christmas log Swiss roll, you will need:
4 eggs, separated
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 cup heavy cream
1/4 cup powdered sugar
4 oz semi-sweet chocolate, chopped
1/4 cup unsalted butter
1 tsp instant espresso powder
1 tsp vanilla extract
2 tbsp powdered sugar, for dusting
Cocoa powder, for dusting
Meringue mushrooms, for decoration (optional)
Prepare Your Baking Sheet
Preheat your oven to 375°F and line a 10x15 inch baking sheet with parchment paper. Grease the parchment paper with butter and sprinkle a thin layer of cocoa powder on top. This will prevent the cake from sticking to the paper.
Make the Sponge Cake
In a large bowl, beat the egg yolks and sugar until light and fluffy. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the egg mixture and mix until well combined. Stir in the vanilla extract.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no white streaks remain. Pour the batter onto the prepared baking sheet and spread it evenly.
Bake for 12-15 minutes, or until the cake is set and springs back when touched. Remove from the oven and let it cool for a few minutes.
Make the Chocolate Filling
While the cake is cooling, prepare the chocolate filling. In a small saucepan, heat the heavy cream until it just starts to simmer. Remove from the heat and add the chopped chocolate, stirring until it is completely melted and smooth. Stir in the butter, espresso powder, and vanilla extract until well combined. Let the filling cool for 10-15 minutes.
Assemble the Swiss Roll
Once the cake has cooled, gently roll it up with the parchment paper still attached. Let it cool completely in the rolled up position.
Unroll the cake and spread the chocolate filling evenly on top, leaving a small border around the edges. Gently roll the cake back up, using the parchment paper to help you. Place the roll on a serving platter, seam side down.
Decorate and Serve
Dust the top of the cake with powdered sugar and cocoa powder. If desired, decorate with meringue mushrooms for a festive touch. Slice and serve your Christmas log Swiss roll for a show-stopping dessert that is sure to impress. Enjoy!
