Christmas Swiss Roll

Christmas Swiss Roll

INGREDIENTS

For the Cake

    5 large eggs, separated
    6 tablespoons granulated sugar
    2 ounces semi-sweet chocolate, melted and slightly cooled
    1/2 cup blanched ground almonds
    1/2 teaspoon vanilla
powdered sugar for rolling

For the Filling

    1 cup heavy cream
    1 tablespoon sugar
    1 teaspoon vanilla

DIRECTIONS

Make the Cake

Preheat oven to 325F and line a 8×12-inch baking pan with parchment, well-buttered. 

In a large mixing bowl, beat the egg yolks until light, add the granulated sugar gradually, and continue beating. Beat in the melted chocolate. Mix in the almonds and vanilla. 

In a separate mixing bowl, beat the egg whites until stiff, then fold them into the batter. Spoon into a your prepared baking pan. 

Bake about 30 minutes or until a toothpick inserted into the center comes out clean. 

Turn out on a sheet of waxed paper dusted with the powdered sugar, and roll up while it is hot (see video, below). 

Start on the short end if you want a shorter, fatter cake, or on the long end if you want a longer, thinner cake. Cool.

Make the Filling

Beat the cream until stiff; fold in the sugar and vanilla.

Assemble the Roll

Unroll the cooled cake, spread with the cream and roll it again. Cake must be thoroughly cool or your frosting will melt. Allow cake to stand in the refrigerator until thoroughly chilled. Serve in slices. This cake should be served the day it is made.

Decorate as desired

Source: www.christmas-cookies.com/recipes/christmas-cakes/chocolate-swiss-roll/