Name: Chocolate Swiss Roll Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: British
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

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Introduction

This Chocolate Swiss Roll is a light and airy sponge cake filled with a rich, creamy chocolate filling. It’s a classic dessert that’s both elegant and easy to make, perfect for teatime or special occasions.

A chocolate roll cake dusted with powdered sugar rests on a white platter on a white marbled surface. The cake has two clear layers—a rich, dark brown chocolate sponge forming the outer spiral and a creamy white filling rolled inside. One large slice has been cut and placed next to the roll, showing the swirl pattern clearly. Another slice sits on a plain white plate to the side on a cream cloth. The cake looks soft, moist, and covered evenly with a light snow-like dusting of powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

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: Preheat the oven to 220°C (200°C fan/gas mark 7). Line a 22 x 32 cm swiss roll tin (a 20 x 30 cm tin will also work) with baking parchment. Sift the self-raising flour and cocoa powder into a bowl and set aside.
Step 2: Crack the eggs into a separate bowl and add 75g golden caster sugar. Using an electric whisk or stand mixer, beat the eggs and sugar together for about 5 minutes until pale and very thick.
Step 3: Gently fold the sifted flour and cocoa mixture into the egg mixture using a spatula, making sure the mixture is well combined and evenly colored with no streaks.
Step 4: Pour the batter into the prepared tin and spread it evenly to the edges. Bake for 9–10 minutes until the sponge is puffed up and springy to the touch.
Step 5: While baking, prepare another piece of parchment slightly larger than the tin and sprinkle it generously with sugar. When the sponge is done, carefully invert it onto the sugared parchment using oven gloves. Remove the top layer of parchment from the sponge.
Step 6: Score a line 2 cm from one short edge of the sponge. Using the parchment, roll the sponge gently into a spiral starting from the scored edge, with the parchment inside. Leave the roll to cool completely.
Step 7: To make the filling, whisk together the double cream, vanilla extract, and sifted icing sugar until the cream stiffens and holds soft peaks.
Step 8: Unroll the cooled sponge carefully and spread the whipped cream filling evenly over it, leaving the scored edge clear. Roll the sponge back up starting from the scored edge, using the parchment to help.
Step 9: Transfer the filled roll to a serving platter and dust the top with extra icing sugar. Serve immediately or chill for up to 24 hours before slicing and serving.

Tips & Variations

Using golden caster sugar for sprinkling adds a lovely caramelized sweetness and texture to the cake’s surface.
Make sure to fold the flour mixture gently to keep the batter light and airy for a soft sponge.
For a different flavor twist, add a tablespoon of instant coffee granules to the cocoa powder for a mocha version.
Chill the filled roll for a firmer texture that’s easier to slice cleanly.

Storage

Store the completed Swiss roll in an airtight container or wrapped in cling film in the refrigerator for up to 24 hours. It’s best enjoyed within a day to preserve the sponge’s light texture and the cream’s freshness. To serve after chilling, you can let it sit at room temperature for 10–15 minutes for a softer cream texture.

How to Serve

A chocolate Swiss roll cake is shown sliced into pieces, with a thick outer layer of dark chocolate sponge cake dusted with powdered sugar, giving it a snowy texture. The inside has one visible spiral layer of creamy white filling, smooth and thick, contrasting with the dark brown of the cake. One large rolled cake lies horizontally on a white plate, with one thick round slice placed in front of it on the same plate. Another round slice sits on a smaller white plate to the right, both plates set on a white marbled surface. There is a metal sifter with powdered sugar on the left side of the main plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Swiss roll ahead of time?

Yes, you can make the Swiss roll up to 24 hours in advance and keep it refrigerated. This allows the flavors to meld and makes cutting easier.

What if I don’t have a swiss roll tin?

A baking tray or shallow roasting pan of similar dimensions, about 20 x 30 cm, can be used as a substitute. Just ensure it’s lined well with parchment to prevent sticking.