Swiss Roll

sallysbakingaddiction.com

peachouille

4 large eggs, separated

⅔ cup (135g) granulated sugar, divided

1 Tablespoon (15ml) strong brewed coffee *or* 1 teaspoon espresso powder

¼ cup ( 60g) unsalted butter, melted (see note)

1 teaspoon pure vanilla extract

½ cup ( 63g) all-purpose flour ( spoon & leveled)

3 Tablespoons natural unsweetened cocoa powder, plus 2 Tablespoons ( 10g) for rolling*

1 teaspoon baking powder

¼ teaspoon salt

subheading: Vanilla Whipped Cream:

1 cup (240ml) cold heavy cream or heavy whipping cream

3 Tablespoons ( 38g) granulated sugar or confectioners’ sugar

1 teaspoon pure vanilla extract

optional: 2 Tablespoons marshmallow creme (“Fluff”)

subheading: Chocolate Topping:

½ cup (120ml) heavy cream or heavy whipping cream

one 4 ounce bar ( 113g) semi-sweet chocolate, finely chopped

optional for glossy shine: 1 teaspoon light corn syrup

Directions at sallysbakingaddiction.com

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