Cardamom Chocolate Chip Rulltårta (Swedish roll cake)

Pro tip:

Add my cardamom simple syrup (or another filling) on the cake first before you add the cream frosting. This helps the cake retain it’s moisture and adds another layer of flavor!

I grew up in a house where we didn’t eat out very much and we never had access to “junk” food. My mom was a total hippie and my packed lunch consisted of veggies, plain tortilla chips, and other random healthy things I wanted nothing to do with. I couldn’t even use my lunch to trade for cool things - it’s hard to convince a 3rd grader that sugar snap peas are “garden candy” as we called them. Yeah right! I loved going to friends' houses who had treat cabinets loaded up with Little Debbies, candy bars, fruit snacks, chips, etc. 

I don’t remember when I had my first Little Debbie Swiss Cake Roll, but all I know is I sought out those babies for years to come. While Deb has nailed this nostalgic treat, nowadays I prefer something a little less sweet and rich. 

Enter the Swedish roll cake. Like most Swedish baked goods and treats, it isn’t overwhelmingly sweet. I have been loving the combination of chocolate and cardamom (I make a chocolate chip cardamom cookie at my Swedish hot dog pop-up and it’s always a big hit) and wanted to carry that flavor over to this cake. 

While there are a few steps of this cake that require a little extra TLC, this is a fairly easy recipe to execute and it’s such a crowd pleaser! 

Ingredients:

Sponge Cake 

• 4 large eggs

• ⅔ cup

• ¼ teaspoon salt

• 1 cup

• ½ teaspoon baking powder

• 2 tablespoon heavy cream 

• 3 tablespoon vegetable oil 

• 1 teaspoon apple cider vinegar

• 1.5 teaspoon pure vanilla extract

• ⅔ cup of chocolate chips 

Cardamom Vanilla Buttercream Frosting

• 2 tsp vanilla 

• 3/4 lb confectioner's sugar

• 1 cup unsalted butter, room temperature

• 2 tbsp heavy whipping cream

• ½  tsp salt

• ½ tsp ground cardamom 

• ½ tsp lemon zest 

Cardamom Simple Syrup (optional - makes for a sweeter, more moist, cake) 

• 1 cup granulated sugar (coconut sugar works too)

• 1 cup water

• 4 tsp ground cardamom

Instructions:

Prepare the sponge cake

• Preheat your oven to 350°F. Grease a 15x10 inch jelly roll pan and line it with parchment paper. I used 17x11 inch baking sheet because I didn’t have a jelly roll pan and it worked just fine. This results in a thinner cake and needs 2 or so minutes less of baking time. 

• Beat the eggs in a stand mixer with the whisk attachment for 3-4 minutes. While this is mixing, add the salt to the sugar and mix together. Then, slowly add in the sugar and salt mixture a little at a time and beat for an additional 8 minutes (I set a timer). It should triple in volume by the time you’re finished. 

• In a separate bowl, mix together the cream, oil, vinegar and vanilla and add to the egg mixture, mix one minute more.  

• Sift flour and baking powder into a medium bowl and and then sift the mixture again over the mixer bowl with the beaten eggs. Fold together the flour and egg mixture by hand using a spatula. You want to be careful not to deflate the mixture, so try to use slow folding methods here. 

• Toss the chocolate chips in a little flour and sprinkle over the base of the cookie sheet with parchment paper. You can use your hands to spread them out evenly across the sheet. 

• Pour the batter over the top of the pan starting on one end and ending on another. 

• Using a spatula or spreading tool, gently spread the batter over the pan so that it touches all edges. 

• Bake for 12-15 minutes, checking the doneness at minute 10. Since I used a 17x11 inch pan, mine baked around 13 minutes. Over baking will cause the roll to crack, less done is better here. 

• There are a couple of methods for shaping the cake once it’s cooled. You can use a damp dish towel or you can use the powder sugar method that this recipe uses. I used the powdered sugar recipe this time and it was a fun hack! Lay the clean towel out on the counter and generously sift powdered sugar across the surface. 

• Once the cake is cooled, run a knife around the edges of the cake and flip the cake onto the tea towel (so the cake side is in contact with the towel and the parchment center side is facing you). 

• Peel off the top layer of the parchment paper and then begin to roll your cake into a log, gently using the towel to nudge it along. In this step, you are rolling the towel IN with the cake - this helps to form it so when you fill it later, it’s already taken shape! Let sit at room temperature for at least 15 minutes. 

Prepare the cardamom vanilla buttercream frosting 

• Whip the butter and salt for 2-3 minutes until well combined. Slowly add in the powdered sugar ¼ cup at a time and every 30 seconds add in some of the heavy cream. 

• Once you’ve used up all of the powdered sugar and the heavy cream, add in the vanilla and ground cardamom. Whip for another 30-60 seconds and set aside. If the frosting is a little loose, you can put it into the fridge for 15-20 minutes to set. 

Prepare the cardamom simple syrup 

• Combine all ingredients into a saucepan and bring to a boil, reduce, and simmer for a few minutes until the sugar is dissolved. 

• Remove from heat and let cool. 

• Re-mix the cardamom simple syrup directly before use, as the ground cardamom can settle 

Make your cake! 

• Gently unroll the cake rolled with your dish towel. Using a basting brush, spread the cardamom simple syrup over the sponge cake. This step is optional and adds a little extra sweetness and cardamom flavor. 

• Spread the cream filling over the surface leaving an edge around each side. 

• Gently but tightly roll up the cake with the filling. Wrap in saran wrap and put onto a cookie sheet or serving dish and refrigerate at least 2 hours before serving. 

• Serve with fresh fruit, lightly sweetened whipped cream, or a chocolate drizzle! 

For a visual walk through, check out my reel on Instagram and comment below or on the reel to ask questions. 

Hope you enjoy! 

🍓 Amelia

*This recipe was adapted from Scientifically Sweet