Chocolate Chip Swiss Roll

For the sponge cake (jelly roll):

4 large eggs (room temperature)

100 g (½ cup) sugar

1 tsp vanilla extract

60 g (½ cup) all-purpose flour

20 g (2 tbsp) cornstarch

1 tsp baking powder

Pinch of salt

For the cream filling:

250 ml (1 cup) heavy cream (cold)

2 tbsp powdered sugar

1 tsp vanilla extract

50 g (½ cup) mini chocolate chips

For the chocolate glaze:

200 g (7 oz) milk chocolate, chopped

100 ml (½ cup) heavy cream

1 tbsp butter (for shine)

For decoration:

Mini chocolate chips (milk, dark, or white)

Whipped cream swirls

Instructions

Bake the sponge cake:

Preheat oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper.

Beat eggs and sugar until pale and fluffy (about 5–6 minutes). Add vanilla.

Sift flour, cornstarch, baking powder, and salt. Fold gently into egg mixture.

Spread batter evenly into the pan and bake 10–12 minutes until golden and springy.

Roll the cake:

While still warm, invert cake onto a clean kitchen towel dusted with powdered sugar.

Peel off parchment, then roll the cake up with the towel (short side first).

Let cool completely to prevent cracks later.

Prepare the filling:

Whip cold cream, powdered sugar, and vanilla until stiff peaks form.

Fold in mini chocolate chips.

Assemble the roll:

Carefully unroll the cooled sponge. Spread cream filling evenly, then roll back up tightly.

Chill in the fridge for 30 minutes.

Make the chocolate glaze:

Heat cream until steaming, pour over chopped chocolate. Stir smooth and add butter.

Pour over chilled roll, letting it drip down the sides.

Decorate:

Sprinkle generously with chocolate chips (milk, white, and dark).

Pipe whipped cream swirls on top for a bakery-style finish.

Result: A soft, fluffy vanilla sponge rolled with creamy filling, coated in silky chocolate glaze, and topped with crunchy chocolate chips—a chocoholic’s dream!