Total Time
Prep 25 mins
Cook 10 mins

I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! I sometimes add fresh strawberries to the whipped cream for a nice change.

Ingredients Nutrition


  1. Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
  2. Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
  3. Using a metal spoon, gently fold in the combined sifted flour & cocoa.
  4. Spread the mixture into the tin & smooth the surface.
  5. Bake for 10 -12 mins, or until the cake is just set.
  6. Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
  7. When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
  8. Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
  9. Beat the cream, icing sugar & vanilla essence until stiff peaks form.
  10. Spread the cream over the cake, leaving a 1/2 inch border all the way around.
  11. Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
  12. Refrigerate until serving - dust with extra icing sugar before serving.
  13. Cut into slices to serve.
Most Helpful

Excellent recipe, love it! I also spread with cherry jam before cream.

sula1968 February 17, 2012

I added a little Cream of Tartar and made a 2/3 version as my pan was smaller. Good texture for rolling, no splits!

Debbie H. June 10, 2014

I followed the recipe exactly for the batter but I didn't add the filling immediately. I let the cake stand for about an hour whilst I did something else. By the time I tried to put the filling in the cake had degenerated into a sticky mess which was very difficult to work. The final result looked a bit of a train wreck with a poor texture to the sponge. The flavor was OK but I have much better recipes for swiss rolls which I will go back to using in the future. My other recipes have much higher flour content which is why I think they probably have a more "cakey" texture

Tony O. March 09, 2014