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!
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 9x13 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.