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Chocolate Swiss Roll
A thin chocolate sponge lightened with beaten egg whites, rolled up warm and filled with a vanilla cream cheese filling. The rimmed Silicone Baking Sheet bakes the sponge evenly and is rolled up with it to set the shape without cracking, while the Whip N Mix Chef whisks the egg whites stiff by hand.
- Total time
- 210 min
- Prep
- 35 min
- Cook
- 10 min
- Rest
- 165 min
Ingredients
Method
Heat the oven to 350 °F (180 °C). Set the Tupperware Silicone Baking Sheet with rim on a metal baking sheet.
In the Tupperware Thatsa Bowl medium, beat the egg yolks with the sugar until pale. Mix in the melted chocolate, then the oil, flour, cocoa and milk, until the batter is smooth.
Put the egg whites in the Tupperware Whip N Mix Chef and turn the handle until they hold stiff peaks. Gently fold half of them into the chocolate batter, then fold in the rest.
Spread the batter evenly over the silicone sheet and bake for about 10 minutes, until a toothpick comes out clean.
Take the tray out, slide the metal sheet away and leave the sponge for 2 minutes. Dust it with cocoa, cover with a clean tea towel and roll it up at once, silicone sheet and all. Chill for 30 to 45 minutes.
Meanwhile, beat the cream cheese, sugar, vanilla and cream together until smooth.
Unroll the cooled sponge, peel away the silicone sheet and spread the filling over the whole surface. Roll it up again and refrigerate for at least 2 hours. Dust with powdered sugar before slicing.
