Description
This classic Chocolate Swiss Roll is a light and fluffy sponge cake infused with rich cocoa, filled with a luscious whipped cream and vanilla filling. Perfect as an elegant dessert or afternoon treat, this recipe yields a tender, melt-in-your-mouth roll coated with a dusting of icing sugar.
Ingredients
Scale
For the Sponge
- 60g self-raising flour
- 3 tbsp cocoa powder
- 3 eggs
- 75g golden caster sugar, plus extra for scattering
For the Filling
- 200ml double cream
- ½ tsp vanilla extract
- 50g icing sugar, sifted, plus extra to serve
Instructions
- Preheat and Prepare: Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin with baking parchment (a 20 x 30cm tin is also fine). Sift together the self-raising flour and cocoa powder into a bowl and set aside.
- Beat the Eggs and Sugar: Crack the eggs into a clean bowl or stand mixer bowl. Add 75g golden caster sugar. Using an electric whisk or stand mixer whisk attachment, beat the eggs and sugar for 5 minutes until the mixture is pale, very thick, and has doubled in volume.
- Fold in Dry Ingredients: Use a spoon or spatula to gently fold the sifted flour and cocoa powder mixture into the egg mixture. Fold carefully until fully incorporated and the batter is uniform in color with no streaks.
- Bake the Sponge: Gently spread the batter evenly into the prepared tin, ensuring it reaches the corners. Bake in the preheated oven for 9-10 minutes until the sponge is puffed up and springy to the touch.
- Prepare Sugar-Coated Parchment: While the sponge is baking, prepare another sheet of parchment paper slightly larger than the tin and sprinkle it generously with caster sugar. This will prevent the sponge from sticking when rolled.
- Invert and Roll Sponge: When the sponge is done, quickly invert it out of the tin onto the sugar-coated parchment paper. Carefully lift off the baking tin and peel away the original parchment paper from the top of the sponge. Using a knife, score a line 2cm from one of the shorter edges. With the parchment paper, gently roll the sponge into a spiral starting from the scored edge, keeping the parchment inside the roll. Let it cool completely while rolled.
- Prepare the Filling: Whisk the double cream with the icing sugar and vanilla extract together until the cream thickens to stiff peaks.
- Fill and Re-roll: Once cooled, gently unroll the sponge and spread the whipped cream filling evenly over it, leaving the scored edge clear for easy rolling. Then, carefully roll the sponge back up around the filling using the parchment paper to guide it.
- Finish and Serve: Transfer the filled roll to a serving board or platter and dust generously with sifted icing sugar. Serve immediately or chill for up to 24 hours before serving in slices.
Notes
- Make sure to fold the flour mixture gently to keep the sponge light and airy.
- Scoring the sponge before rolling prevents cracking when you roll it with the filling.
- The sugar-coated parchment ensures the sponge doesn’t stick when inverted and rolled.
- This Swiss roll can be made a day in advance; chilling helps the filling set and improves slicing.
- Serve slices with fresh berries or a drizzle of chocolate sauce for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Chocolate Swiss Roll, Chocolate Cake Roll, Swiss Roll Recipe, Chocolate Sponge Cake, Cream Filled Cake, Homemade Swiss Roll
