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Chocolate Swiss Roll Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://dinewithdylan.com/chocolate-swiss-roll-recipe/