Description
This luscious Chocolate Swiss Roll features a light and airy cocoa sponge rolled with a rich and creamy vanilla-infused double cream filling. Perfectly balanced between a delicate sweetness and deep chocolate flavor, this classic dessert is quick to bake and sure to impress any chocolate lover.
Ingredients
Scale
Sponge
- 60g self-raising flour
- 3 tbsp cocoa powder
- 3 eggs
- 75g golden caster sugar, plus extra for scattering
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 (20 x 30cm also works) with baking parchment.
- Sift dry ingredients: Sift together the self-raising flour and cocoa powder into a bowl and set aside.
- Whisk eggs and sugar: Crack the eggs into a clean bowl or the bowl of a stand mixer. Add the 75g golden caster sugar. Using an electric whisk or stand mixer whisk attachment, beat for 5 minutes until the mixture is pale, thick, and ribbons form.
- Fold in dry ingredients: Gently fold in the sifted flour and cocoa powder mixture with a spoon or spatula until fully incorporated, ensuring an even chocolate color with no streaks.
- Bake the sponge: Scrape the batter carefully into the prepared tin and spread evenly to the corners. Bake for 9-10 minutes until puffed up and springy to the touch.
- Prepare sugar-coated parchment: While baking, lay out another sheet of parchment slightly larger than the tin and scatter generously with sugar to prevent sticking.
- Turn out sponge and roll: Once baked, use oven gloves to invert the hot sponge onto the sugar-coated parchment. Remove the baking tin and peel off the top layer of parchment. Score a line about 2cm from one short edge. Using the parchment, carefully roll the sponge into a spiral with the parchment inside, and let it cool completely in this rolled shape.
- Make the filling: While the sponge cools, whisk together the double cream, vanilla extract, and sifted icing sugar until the cream stiffens to soft peaks.
- Fill and re-roll the swiss roll: Unroll the cooled sponge gently, spread the cream filling evenly over it leaving the scored edge clear. From the scored edge, roll the sponge up tightly again using the parchment to help shape it.
- Serve: Transfer the rolled swiss roll to a serving platter, dust with extra icing sugar before serving. The roll can be enjoyed immediately or chilled up to 24 hours for firmer slices. Slice and serve.
Notes
- Ensure the eggs and sugar are whisked thoroughly to incorporate enough air, providing the sponge with its characteristic lightness and springiness.
- Rolling the sponge while warm helps prevent cracking.
- The extra sugar on the parchment prevents the sponge from sticking when rolling it up.
- The swiss roll can be chilled for up to 24 hours without affecting texture significantly.
- Use double cream for a richer, creamier filling but whipping cream can be substituted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Chocolate Swiss Roll, Chocolate Sponge Cake, Cream Filled Cake Roll, Classic Swiss Roll Dessert, Cocoa Roll Cake
