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Chocolate Swiss Roll: A Family Favorite


Chocolate Swiss Roll: A Family Favorite



For the Chocolate Sponge Cake:

  • 4 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

For the Filling:

  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or cocoa powder for garnish (optional)


  1. Prepare the Chocolate Sponge Cake:
    • Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the long sides.
    • In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale and tripled in volume, about 5-7 minutes. The mixture should form thick ribbons when the beaters are lifted.
    • Beat in the vanilla extract.
    • In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
    • Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
    • Pour the batter into the prepared pan and spread it evenly with a spatula.
    • Bake for 12-15 minutes or until the cake springs back when lightly touched.
  2. Roll the Cake:
    • While the cake is still warm, run a knife along the edges to loosen it from the pan.
    • Dust a clean kitchen towel with powdered sugar.
    • Invert the cake onto the towel and carefully peel off the parchment paper.
    • Starting from one short end, gently roll up the cake and towel together. Let it cool completely, seam-side down.
  3. Prepare the Filling:
    • In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  4. Assemble the Swiss Roll:
    • Carefully unroll the cooled cake and remove the towel.
    • Spread the whipped cream evenly over the surface of the cake, leaving a small border around the edges.
    • Starting from the same short end as before, roll up the cake tightly, without the towel this time. Use the parchment paper to help lift and guide the cake as you roll.
    • Trim the ends for a clean finish, if desired.
  5. Chill and Serve:
    • Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
    • Before serving, dust the top of the roll with additional cocoa powder or decorate with chocolate shavings, if desired.
    • Slice and serve the chocolate Swiss roll chilled.

Enjoy the delightful swirls of chocolate sponge cake and creamy whipped filling in this classic dessert that’s sure to please the whole family!

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