Chocolate Swiss Roll
A light and delicious chocolate sponge roll filled with white chocolate mousse and fresh strawberries.
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- •1/2 cup Flour
- •1/4 cup Cocoa powder
- •1 tsp Baking powder
- •1/4 tsp Salt
- •4 Eggs
- •1/2 cup Sugar
- •2 tbsp Oil
- •1 tsp Vanilla extract
- •200 ml CreamWhipped until stiff
- •100 g White chocolateMelted
- •200 g StrawberriesDiced
- 1
Preheat the oven to 180°C (356°F).
5 min
- 2
Grease a baking tin and line with parchment paper.
3 min
- 3
Sift flour, cocoa powder, baking powder, and salt together.
2 min
- 4
Whisk eggs and sugar until light and creamy.
3 min
- 5
Add oil and vanilla extract, whisk until combined.
1 min
- 6
Fold in the dry ingredients gently.
3 min
- 7
Spread the batter evenly in the prepared tin.
2 min
- 8
Bake for 15 minutes.
15 min
- 9
Whip cream and fold into melted white chocolate.
5 min
- 10
Dice strawberries and set aside.
2 min
- 11
Remove cake from oven, dust with icing sugar, and roll with parchment paper.
5 min
- 12
Unroll cake, spread chocolate cream mousse, and sprinkle strawberries.
5 min
- 13
Roll the cake again and refrigerate for at least one hour.
1h 0m
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