Milk Chocolate Swiss Roll
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This milk chocolate Swiss roll is one of my favorite treats to make when I want something impressive but don't have all day in the kitchen. The whole thing comes together in just 45 minutes from start to finish, making it perfect for unexpected guests or a last minute dessert craving. What I love most is how straightforward it is, with simple pantry ingredients that won't break the bank. The cocoa powder in the sponge cake actually contains flavonoids that are great for heart health, so you can feel a little better about indulging in this decadent chocolate creation. Once you master the basic technique, you'll find yourself making this again and again.
Ella x
Ingredients
- 200 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 2eggs
- 120 mlmilk
- 1 mlpure vanilla extract
- 50 gcocoa powder
- 5 gsalt
- 400 gmilk chocolate chips
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper.
Tip: Optional: Use a silicone mat for easy baking and cleanup.
- 2
In a medium bowl, whisk together flour, sugar, and cocoa powder.
Tip: Make sure to sift the dry ingredients to ensure an even texture.
- 3
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the milk and vanilla extract.
Tip: Use a stand mixer or a hand mixer for this step to avoid overmixing.
- 4
Gradually mix in the dry ingredients until a smooth batter forms.
Tip: Make sure to scrape down the sides of the bowl to avoid any lumps.
- 5
Pour the batter onto the prepared baking tray and smooth the top.
Tip: Use a spatula to create a smooth, even surface.
- 6
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Keep an eye on the cake after 15 minutes to avoid overcooking.
- 7
Remove the cake from the oven and let it cool in the tray for 5 minutes.
Tip: This will help the cake set and make it easier to roll.
- 8
Dust the cake with confectioners' sugar and roll it into a tight log.
Tip: Use a sharp knife to trim any uneven edges.
- 9
Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is smooth and glossy before using.
- 10
Unroll the cake and dip it into the melted chocolate, leaving a 1-inch border at the top.
Tip: Use a spatula to spread the chocolate evenly and create a smooth surface.
- 11
Re-roll the cake and place it on a serving plate.
Tip: Use a spatula to remove any excess chocolate from the edges.
- 12
Refrigerate the cake for at least 30 minutes to set the chocolate.
Tip: This will help the cake hold its shape and make it easier to slice.
- 13
Slice the cake into 1-inch thick slices and serve.
Tip: Enjoy your delicious milk chocolate Swiss roll!
Recipe Variations
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