Introduction

The Chocolate Swiss Roll is a classic dessert featuring a light, cocoa-flavored sponge wrapped around a creamy vanilla filling. This elegant yet simple treat is perfect for afternoon tea or special occasions. Its delicate texture and rich flavor make it a favorite for chocolate lovers.

Chocolate Swiss Roll Recipe - Recipe Image

Ingredients

60g self-raising flour
3 tbsp cocoa powder
3 eggs
75g golden caster sugar, plus extra for scattering
200ml double cream
½ tsp vanilla extract
50g icing sugar, sifted, plus extra to serve

Instructions

Step 1: Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm Swiss roll tin with baking parchment. Sift together the self-raising flour and cocoa powder into a bowl and set aside.
Step 2: Crack the eggs into a separate bowl or the bowl of a stand mixer and add the golden caster sugar. Whisk the eggs and sugar together with an electric whisk for about 5 minutes until the mixture is pale and very thick.
Step 3: Gently fold the flour and cocoa mixture into the egg mixture using a spoon or spatula until fully incorporated and evenly colored with no streaks.
Step 4: Pour the mixture into the prepared tin and spread it evenly to the corners. Bake for 9-10 minutes until the sponge is puffed and springs back when touched.
Step 5: While the sponge bakes, prepare a sheet of parchment slightly larger than the tin and sprinkle it with caster sugar. When the cake is done, carefully invert the sponge onto the sugared parchment using oven gloves. Remove the baking parchment from the top of the sponge.
Step 6: Score a line about 2cm from one of the shorter edges. Using the parchment, roll the sponge into a spiral starting from the scored edge with the parchment layer inside. Leave the rolled sponge to cool completely.
Step 7: For the filling, whisk the double cream, vanilla extract, and sifted icing sugar together until the cream stiffens.
Step 8: Carefully unroll the cooled sponge and spread the cream filling over it, leaving the scored edge clear. Roll the sponge up again from the scored edge with the parchment inside to keep it tight.
Step 9: Transfer the rolled Swiss roll to a serving board or platter and dust with extra icing sugar. Serve immediately or chill for up to 24 hours before slicing.

Tips & Variations

For a richer flavor, add a tablespoon of espresso powder to the cocoa and flour mixture.
To keep the roll from drying out, cover it with cling film while chilling.
Try swapping the vanilla cream filling for chocolate ganache or fresh berries for a fruity twist.

Storage

Store the Swiss roll covered in cling film in the refrigerator for up to 24 hours. It is best served fresh but can be sliced and stored in an airtight container for up to 1 day. Reheat slightly at room temperature before serving if chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, but you will need to add 1½ tsp of baking powder to the plain flour to mimic the rising effect of self-raising flour.

How can I prevent the sponge from cracking when rolling?

Rolling the sponge while it is still warm with the parchment inside helps prevent cracks. Also, scoring the edge before rolling makes it easier to shape without breaking.

Chocolate Swiss Roll Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

This classic Chocolate Swiss Roll features a light, airy cocoa sponge rolled with a smooth, creamy vanilla filling. Perfectly spongy and sweet with a delightful dusting of icing sugar, it makes a stunning dessert for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

For the Sponge

60g self-raising flour
3 tbsp cocoa powder
3 eggs
75g golden caster sugar, plus extra for scattering

For the Filling

200ml double cream
½ tsp vanilla extract
50g icing sugar, sifted, plus extra to serve

Instructions

Prepare the Oven and Tin: Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (or a 20 x 30cm tin if necessary) with baking parchment to prevent sticking.
Sift Dry Ingredients: Sift together the self-raising flour and cocoa powder into a bowl and set aside to ensure even mixing and a light texture.
Beat Eggs and Sugar: Crack the eggs into a separate bowl or the bowl of a stand mixer. Add the golden caster sugar. Using an electric whisk or stand mixer whisk attachment, beat the mixture for about 5 minutes until it becomes pale, thick, and voluminous.
Fold in Dry Ingredients: Using a spoon or spatula, gently fold the sifted flour and cocoa powder into the beaten egg mixture. Make sure it is fully incorporated with no streaks without knocking out the airiness.
Bake the Sponge: Scrape the batter into the prepared tin and spread it evenly to the corners. Bake in the preheated oven for 9-10 minutes until the sponge is puffed, springy to the touch, and cooked through.
Prepare Sugar-coated Parchment: While the sponge bakes, place another piece of parchment slightly larger than the tin on your work surface and scatter it generously with caster sugar to help the sponge release during rolling.
Invert and Roll the Sponge: When baked, carefully invert the sponge onto the sugar-coated parchment using oven gloves. Remove the baking tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges and roll the sponge up with the parchment inside to shape it into a spiral. Let it cool completely in this rolled state.
Prepare the Filling: Once the sponge is cooling, whisk the double cream with vanilla extract and sifted icing sugar until stiff peaks form, creating a smooth creamy filling.
Assemble the Swiss Roll: Gently unroll the cooled sponge and spread the whipped cream mixture evenly over it, leaving the scored edge free of filling. Using the parchment to assist, carefully roll the sponge back up tightly around the filling.
Final Touch and Serve: Transfer the rolled swiss roll onto a serving board or plate. Dust the top with sifted icing sugar. The roll can be served immediately or chilled for up to 24 hours before slicing and serving.

Notes

Using self-raising flour helps the sponge rise nicely without additional leavening agents.
Be gentle when folding the dry ingredients into the egg mixture to keep the batter airy.
Scoring the sponge edge and rolling with parchment prevents cracking and makes the rolling easier.
This dessert can be prepared a day ahead and kept refrigerated for improved flavor and ease of slicing.
Adjust the sugar quantities if you prefer a less sweet dessert.

Keywords: Chocolate Swiss Roll, Chocolate Sponge Cake, Swiss Roll Recipe, Cream-filled Cake Roll, Classic Dessert