Swiss Roll (Sponge Cake with Whipped Cream and Ganache) 🤤

Name: Swiss Roll (Sponge Cake with Whipped Cream and Ganache) 🤤
Total time: 10800 s
Yield: 12 servings
Cuisine: American
Ingredients: 5 eggs; 1/2 cup sugar (about 100 grams); 2/3 cup all-purpose flour, sifted (about 80 grams); 1 1/4 cups heavy cream, cold (300 ml); 4 tablespoons powdered sugar; 7 ounces dark chocolate, chopped (about 200 grams); 3/4 cup heavy cream (170 ml)

Ελένη Σαρ @elenakisar

Πυλος

Sponge cake roll filled with whipped cream and covered with ganache (an easy and impressive dessert).

Ελένη Σαρ @elenakisar

Πυλος

Sponge cake roll filled with whipped cream and covered with ganache (an easy and impressive dessert).

Saved

Ingredients

1 hour & 2 hours refrigeration

12 servings

Sponge Cake
5eggs
1/2 cupsugar (about 100 grams)
2/3 cupall-purpose flour, sifted (about 80 grams)
Whipped Cream
1 1/4 cupsheavy cream, cold (300 ml)
4 tablespoonspowdered sugar
Ganache
7 ouncesdark chocolate, chopped (about 200 grams)
3/4 cupheavy cream (170 ml)

Saved

Steps

1 hour & 2 hours refrigeration

1

In a bowl, combine the eggs and sugar and beat until the mixture is fluffy and almost white.
2

Gently fold in the sifted flour using a whisk to avoid deflating the mixture.
3

Spread the mixture onto a shallow baking tray lined with parchment paper and bake in a preheated oven at 340°F (170°C) for 35 minutes (top and bottom heat, no fan). Remove from the tray with the parchment paper and trim the edges with a knife (as they may be a bit crispy).
4

Start rolling the cake with the help of a towel and place it in the refrigerator until the creams are ready. Beat the heavy cream with the powdered sugar until it forms a stiff whipped cream and place it in the refrigerator.
For the ganache, heat the heavy cream in a saucepan and just before it boils, pour it over the chocolate pieces and let it sit for 5 minutes. Then stir with a whisk to create a glossy ganache.
5

Carefully remove the parchment paper and unroll the sponge cake on the counter. Spread 2/3 of the whipped cream over the sponge cake and roll it up again. Use the remaining cream to cover the outside of the roll. Finally, once the ganache reaches room temperature (about half an hour), put it in a piping bag and drizzle over the roll. Refrigerate for at least 2 hours! Enjoy!