Moist Chocolate Roll Cake Recipe Easy | Swiss Roll Cake Recipe

Preheat the oven to 180 degree Celsius.

In the bowl of a stand mixer with whip attachment, beat the egg whites on medium speed until light and frothy.

Add half of the sugar in 2 to 3 additions while whipping on medium speed.

Continue beating until stiff.

In another bowl add the egg yolks, the remaining sugar and vanilla essence and beat until light and airy.

Add the beaten egg yolk into the white mixture and beat on low speed until just combined.

Now sift in the dry ingredients and beat again on low until combined.

Scrape the sides and bottom of the bowl with a spatula.

Line a 12”X 17” or 2 10” x 12 inch baking tray with a baking sheet and transfer the batter to it and spread the batter in an even layer and bake for 25 to 30 minutes or until a skewer inserted in the middle comes out clear.

I am adding all the mixture to a 10”x 12” baking tray and baking it for 25 to 30 minutes, or until a skewer inserted in the middle comes out clear. I am doing so as I have equipment to cut the cakes into 2 perfect layers.

Once done, let the cake cool down completely.

Remove it from the tray and cut it into 2 perfect layers

Now spread some sweet whipped cream over the layer and roll it lengthwise to a log. Wrap it in the baking sheet and freeze for 20 minutes.

Once frozen, trim the uncut end of the Yule log to expose a perfect swirl.

Add chocolate ganache over the log and spread it all over with the help of an offset spatula.