Introduction

The Chocolate Swiss Roll is a light and airy sponge cake rolled with a luscious vanilla cream filling. This classic dessert is perfect for any occasion and offers a delightful combination of rich cocoa and smooth cream. It’s impressive yet surprisingly easy to make at home.

The image shows a chocolate roll cake with creamy white filling spiraled inside. The cake has two visible layers: the outer dark brown cake layer has a soft and moist texture, and the inner creamy layer is smooth and thick. The roll is dusted evenly with powdered sugar, adding a light snowy texture on top and sides. One thick slice is cut from the roll and placed vertically on a white plate, showing the swirl pattern clearly, while the rest of the roll lies on an oval white platter. Another single slice sits on a separate white plate beside the platter. The setting is on a white marbled surface, with a beige cloth napkin folded near the plates. 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 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (a 20 x 30cm tin also works) with baking parchment. Sift the self-raising flour and cocoa powder together into a bowl and set aside.
Step 2: Crack the eggs into a clean bowl or stand mixer bowl and add the sugar. Whisk the eggs and sugar with an electric whisk for 5 minutes until the mixture is pale and thick.

Step 3: Gently fold the sifted flour and cocoa powder mixture into the egg mixture using a spatula until fully combined and no streaks remain.
Step 4: Pour the batter into the prepared tin and spread evenly to the corners. Bake for 9–10 minutes until the sponge is puffed and springy to the touch.
Step 5: While the sponge bakes, prepare a clean piece of baking parchment slightly larger than the tin and sprinkle it with caster sugar.

Step 6: When baked, carefully invert the sponge onto the sugar-coated parchment. Remove the tin and peel off the top parchment layer from the sponge.
Step 7: Score a line 2cm from one of the shorter edges of the sponge. Using the parchment, roll the sponge into a spiral starting from the scored edge, rolling with the parchment inside. Leave it rolled to cool completely.
Step 8: For the filling, whisk the double cream, vanilla extract, and sifted icing sugar together until the cream stiffens.

Step 9: Unroll the cooled sponge carefully and spread the cream filling evenly over the surface, leaving the scored edge clear.
Step 10: Roll the sponge back up tightly from the scored edge using the parchment. Transfer to a serving board or platter and dust with icing sugar.
Step 11: Serve immediately or chill for up to 24 hours before slicing and enjoying.

Tips & Variations

Use a light hand when folding in the flour mixture to keep the sponge airy and prevent it from collapsing.
For a richer filling, try adding a tablespoon of mascarpone cheese to the whipped cream.
Swap the vanilla extract in the cream for a splash of coffee liqueur for an adult twist.

Sprinkle a little cocoa powder on the final dusting instead of icing sugar for a different finish.

Storage

Store the rolled Swiss roll covered in the refrigerator for up to 24 hours to maintain freshness and texture. When ready to serve, allow it to sit at room temperature for 10–15 minutes for the cream to soften slightly. Avoid freezing as the texture of the cream may change upon thawing.

How to Serve

The image shows a chocolate roll cake with two visible layers: a dark brown, soft-looking chocolate sponge rolled around a creamy white filling, forming a spiral pattern. The outside of the roll is dusted with a light layer of powdered sugar that gives a slightly rough texture. One thick slice is cut from the roll and placed standing beside it on a white plate, revealing the spiral clearly. Another single slice is on a separate white plate next to a light beige cloth napkin. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge in advance?

Yes, you can bake the sponge a day ahead, roll it as instructed, and keep it wrapped in parchment and cling film in the fridge. Fill and re-roll just before serving to keep the cream fresh.

What can I use instead of double cream?

If double cream is unavailable, you can use whipping cream or heavy cream, but the consistency may be slightly lighter. For a dairy-free option, try coconut cream whipped with a bit of vanilla and sugar.