chocolate swiss cake roll sliced in half showing the cream and fresh strawberries inside
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Easy Chocolate Sourdough Swiss Cake Roll – No Overnight Ferment

This Chocolate Sourdough swiss cake roll takes 1 whole cup of your sourdough discard! It is so light and airy, and you can use any filling you want. Fresh Strawberries complement the flavors well! Or you could make it into an ice cream cake by filling it with ice cream, and popping it in the freezer! What is great about this sourdough discard recipe is that unlike others, it doesn’t need to be mixed up the night before. So, you can Make-N-Bake it the same day!

swiss cake roll

Why you have to try this Chocolate Sourdough Discard Swiss Cake Roll

This Chocolate Sourdough Swiss Cake Roll recipe is so light and fluffy. In addition to the fluffy cake, Fresh Strawberries bring another element of lightness to the dessert. This is so refreshing and doesn’t leave you feeling weighed down. It uses up a large amount of your sourdough discard incase you are looking for something to make with an abundance of it. Also, I love that this dessert has all the benefits of sourdough, but without having to ferment it overnight. I can make this sourdough recipe on a whim! You can use any state of sourdough discard, fed or unfed. So don’ fret, this can be made either way!

Showing stiff peaks from egg white

Ingredients Needed:

  • 4 eggs (separated, but will use both parts)
  • 2/3 cup sugar
  • 1 cup of sourdough starter or discard
  • 1 tsp baking soda
  • 3 TBSP cocoa powder
  • 1/4 tsp cream of tartar (optional)
  • 2 cups of filling (whipped cream, butter cream, ice cream, pudding, custard, etc.)
  • 1 cup of sliced fresh strawberries (or any other filling garnish- berries, nuts, candy, or nothing)
Mixing Cocoa Powder Into Cake Batter

Instructions for Recipe:

  1. Preheat oven to 375°F
  2. Line a jelly roll pan with parchment paper (A 9×13 pan will work in a pinch)
  3. Separate your egg yolks (you will use both parts) into a larger bowl, and the whites in a separate bowl. Beat the egg yolks for about 2 minutes with a mixer. Slowly add the sugar. Then add the starter in small amounts at a time. Mix well in between each addition of it.
  4. Add the Baking soda and cocoa powder and slowly mix in, but don’t over mix. Set aside
  5. Rinse the beaters, sprinkle the (optional) cream of tartar onto the egg whites, beat until stiff peaks.(see video)
  6. Then gently fold 1/3 of the egg whites into the rest of the batter. Repeat folding in remaining egg whites
  7. Pour the batter into the lined pan evenly and smooth out.
  8. Bake for about 8 minutes, until the cake doesn’t jiggle when moved. DONT over bake, or the cake will crack when rolled. While the cake is baking, layout a kitchen towel or parchment to turn the cake out on.
  9. Once done baking, gently run a butter knife around the edges, and turn the cake out onto the towel. (Be careful, it is hot). Gently remove the parchment paper from the top and lay it back down. Then carefully flip the cake back over. Starting at the 12 inch (smaller) end, gently roll the cake up. (the cake will be 12 inches wide) Set aside to cool.
  10. When the cake is cool, gently unroll it and remove the top layer of parchment paper.
  11. Spread the filling you desire evenly across the cake and add any kind of fruit or fillings you wish. Gently roll the cake back up as you did before. Cover and Refrigerate for 30 minutes before serving to let it set. (Or freeze if using ice cream)
Adding Fresh Strawberries to the roll cake

So, How Do You Make Sourdough Discard?

Sourdough discard is made from your sourdough starter. Technically, sourdough discard and starter are the same thins. Discard is basically just unfed starter. Your sourdough starter is made through a process of mixing equal parts water and flour and allowing to ferment. This process is explained more in detail here.

A mason jar showing the air bubbles that are created from sourdough starter
This is our sourdough starter, “Bubbles”

What can I make with a ton of sourdough discard?

This chocolate sourdough discard swiss cake roll of course! It is the perfect recipe for using up a ton of sourdough discard. It uses 1 whole cups of discard, therefore no overnight fermentation is necessary. Checkout my other sourdough discard recipes here.

Hands Rolling up a Sourdough Chocolate swiss Roll cake with parchment paper
Me carefully rolling up the Sourdough Chocolate Swiss Cake Roll, trying not to burn my fingers! lol

How To Make The Change To Feeding Your Sourdough Starter With Fresh Milled Flour

I have a post that goes over switching your current sourdough starter over to feeding fresh milled flour, so you don’t have to start one all over if you love your current starter. HERE is that post.

Check Out Some Of My Other Recipes

The Best Sourdough Cupcakes

The Greatest Sourdough Discard Cookies

Oatmeal Cream Pies (This is the Cream that I used in the video)

Sourdough Playlist

Shop This Recipe

Sourdough/ Whole Grain Recipe Book

Grain Mill I Use

My Daily Grain Storage Bins

My Small but Mighty Oven

Mason Jars

Sourdough Discard Swiss Cake Roll Video

YouTube player

Chocolate Sourdough Swiss Cake Roll Printable Recipe

chocolate swiss cake roll sliced in half showing the cream and fresh strawberries inside

Chocolate Sourdough Swiss Cake Roll

This Chocolate swiss cake roll takes 1 cup of your sourdough discard! It is so light and airy, and you can use any filling you want. Fresh Strawberries complement the flavors well!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 1 hour 48 minutes
Course Dessert
Servings 10 Slices

Ingredients
  

Swiss Cake Roll

  • 4 eggs
  • 2/3 cup Sugar
  • 1 cup Sourdough Starter fed or unfed
  • 1 tsp baking soda
  • 3 TBSP Cocoa Powder
  • 1/4 tsp cream of tartar (optional for egg whites)

Filling

  • 2 cups Filling Could be whipped cream, ice cream, pudding, custard, frosting, etc.
  • 1 cup sliced fresh strawberries Could use any fruit, nuts, or nothing added

Instructions
 

  • Preheat oven to 375°F
  • Line a jelly roll pan with parchment paper (A 9×13 pan will work in a pinch)
  • Separate your egg yolks (you will use both parts) into a larger bowl, and the whites i a separate bowl. Beat the egg yolks for about 2 minutes with a mixer. Slowly add the sugar. Then add the starter in small amounts at a time. Mix well in between each addition of it.
  • Add the Baking soda and cocoa powder and slowly mix in, but don't over mix. Set aside
  • Rinse the beaters, sprinkle the (optional) cream of tartar onto the egg whites, b eat until stiff peaks.(see video)
  • Then gently fold 1/3 of the egg whites into the rest of the batter. Repeat folding in remaining egg whites
  • Pour the batter into the lined pan evenly and smooth out.
  • Bake for about 8 minutes, until the cake doesn't jiggle when moved. DONT over bake, or the cake will crack when rolled. While the cake is baking, layout a kitchen towel or parchment to turn the cake out on.
  • Once done baking, gently run a butter knife around the edges, and turn the cake out onto the towel. (Be careful, it is hot). Gently remove the parchment paper from the top and lay it back down. Then carefully flip the cake back over. Starting at the 12 inch (smaller) end, gently roll the cake up. (the cake will be 12 inches wide) Set aside to cool.
  • When the cake is cool, gently unroll it and remove the top layer of parchment paper.
  • Spread the filling you desire evenly across the cake and add any kind of fruit or fillings you wish. Gently roll the cake back up as you did before. Cover and Refrigerate for 30 minutes before serving to let it set. (Or freeze if using ice cream)

Video

Notes

This is a sourdough recipe, but what is special about it is that you don’t need to mix anything up the night before. It can be made right away, because no fresh flour is added to the recipe. It is all sourdough discard and uses 1 cup of your fed or unfed discard.
Keyword cake, chocolate, discard, ice cream, jelly, roll, roll cake, sourdough, swiss, whipped cream

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