In Photos: How To Make Swiss Roll Cake
Step 1: Whip the eggs and sugar
Place the eggs and sugar together in a large mixing bowl, and whip them together until they’re very pale, very fluffy, and tripled in volume. This typically takes no less than 5 full minutes on medium-high speed.
When you lift your whip from the mixture, it should fall in a thick ribbon and remain on the surface for a few seconds before melting in.
Step 2: Fold in dry ingredients
Next, add the flour, cocoa, baking powder, and salt.
Fold these in gently until just barely combined.
Step 3: Fold in liquid ingredients
Next, stir the melted butter, sour cream, milk, and vanilla extract together.
Add this mixture to the batter and fold it in gently.
Step 4: Bake
Transfer the batter to a parchment-lined jelly roll pan.
Bake the cake until it’s no longer glistening, feels dry and set around the edges, and springy in the center.
Step 5: Cool
While the cake is still warm, dust it liberally with powdered sugar to prevent sticking.
Then lay a clean kitchen towel on top.
Starting at one of the short sides, roll the cake (along with the towel and the parchment) into a cylinder, and allow it to cool in this shape.
Step 6: Fill
Start by blending the cream cheese and powdered sugar together until smooth.
Scrape the bottom and sides of the bowl with the silicone spatula, then start mixing in the cream on medium speed. Add just a little bit at a time, in a slow, steady drizzle, and stop frequently to scrape the bowl so you don’t get lumps.
When all the cream has been added, turn the mixer up to medium-high and whip the filling until it can hold stiff peaks.
Gently unroll the cooled cake, and spread the filling on in an even layer.
Then re-roll the cake in a tight spiral, removing the parchment as you go.
Step 7: Glaze
Heat the cream until it’s steamy, then add the chocolate and corn syrup and allow it to stand for 5 minutes.
Whisk everything together until incorporated.
Set your cake roll on a wire rack over a baking sheet, and pour the glaze on top, giving it a little shimmy-shake so that it falls over the sides and coats the cake evenly.
Allow the glaze to firm up before slicing and serving.