1/2 cup (120ml) whipping cream
2/3 cup (113g) semisweet chocolate chips
Instructions:
1. Preparing the Chocolate Sponge Cake:
Preheat your oven to 374°F (190°C) and line a 17 x 12 inches (43cm x 30cm) rectangular cake pan with parchment paper, greasing it lightly.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
Separate the eggs, placing the egg whites in a large clean bowl and the yolks in another.
Using an electric mixer or whisk, beat the egg whites until slightly fluffy, then gradually add half of the sugar, continuing to beat until stiff peaks form.
In another bowl, beat the egg yolks with the remaining sugar until fluffy, then add the melted butter, espresso, and vanilla extract, beating until smooth.
Gradually add the flour mixture to the egg yolk mixture, stirring until smooth.
Carefully fold in the beaten egg whites until fully incorporated.
Spread the batter evenly into the prepared cake pan and bake for 10-12 minutes until done.
Once baked, immediately transfer the cake onto a parchment paper dusted with cocoa powder, rolling it up with the parchment paper. Let it cool rolled up for at least 30 minutes.
2. Preparing the Cream Filling:
In a medium saucepan, melt the marshmallows with milk over medium heat, stirring constantly until smooth.
Transfer the marshmallow mixture to a large bowl, then add confectioners’ sugar, vanilla extract, and a pinch of salt, mixing until smooth.
Add the cream cheese and beat until smooth, then add the cold whipping cream and beat until stiff peaks form.
3. Assembling the Chocolate Swiss Roll:
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