Chocolate Swiss Roll

"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."
photo by Debbie H. photo by Debbie H.
photo by Debbie H.
photo by PumpKIM photo by PumpKIM
photo by lela_tf photo by lela_tf
Ready In:
1 cake




  • 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.
  • Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
  • Using a metal spoon, gently fold in the combined sifted flour & cocoa.
  • Spread the mixture into the tin & smooth the surface.
  • Bake for 10 -12 mins, or until the cake is just set.
  • Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
  • 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.
  • Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
  • Beat the cream, icing sugar & vanilla essence until stiff peaks form.
  • Spread the cream over the cake, leaving a 1/2 inch border all the way around.
  • Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
  • Refrigerate until serving - dust with extra icing sugar before serving.
  • Cut into slices to serve.

Questions & Replies

  1. Are you sure you want me to go for 400 Fahrenheit O_o
  2. I wonder cream is :P. Is it like butter-cream, whip-cream, I wanna know!


  1. Excellent recipe, love it! I also spread with cherry jam before cream.
  2. I added a little Cream of Tartar and made a 2/3 version as my pan was smaller. Good texture for rolling, no splits!
  3. 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
  4. Didn't really like this recipe. First one I tried for swiss roll but I found it was too thin, should have doubled the recipe. But for a quick and easy recipe it was good enough since I didn't really want to use all the other recipes that you have to separate the eggs for.
  5. i needed a wand cake for my boys 5th birthday magic party. this cake was super easy and very tasty, everyone agreed. i added strawberries and used vanilla sugar instead of castor! i made three cakes and joined them together then covered in dark and white chocolate pieces.


G'day! I'm from Gippsland, Australia. I am a SAHM (stay at home mum) to my two gorgeous children who are 2 years & 6 months. My passions are cooking, scrapbooking, & reading which I enjoy doing in my rare "ME" time. I love finding & trying new recipes & am very fortunate that my family are not fussy!
View Full Profile

Find More Recipes