Some quantity limits apply to selected products. For all orders please allow at least 3-5 working days for delivery.

Shop

Chocolate Swiss Roll

Makes 1 swiss roll cake

This chocolate sponge cake, wrapped around a cream filling, is a fun alternative to baking a layer cake, especially if you don’t have any round cake tins. It’s easier to make than you might think and can look quite impressive. Swiss Roll is also delicious filled with jam if you want to avoid the cream.

Free from
Vegetarian

Ingredients

Change Quantities:

Chocolate Swiss Roll Sponge

  1. Rub some butter around the inside of a 20x30cm/8x12" baking tray or insert a cake liner. Pre-heat the oven.
  2. Measure the flour and cocoa into a bowl and stir to combine.
  3. Put the eggs and sugar into a mixing bowl and beat together until pale.
  4. Sieve the prepared flour and cocoa into the bowl and mix using a metal spoon in a cutting and folding action. Take care not to over mix.
  5. Pour the mixture into the prepared tin, spreading it out to the edges.
  6. Bake for 10-12 minutes.
  7. Spread a clean tea towel over the baking tin, place a chopping board on top and invert everything together.
  8. Remove the baking tin, and cake liner if used, to leave the sponge on the tea towel.
  9. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside.
  10. Leave the cloth and sponge cylinder to cool completely.

Filling and Topping

  1. Spoon the icing sugar and cocoa into a bowl and stir to combine.
  2. Put the cream into a mixing bowl and beat until nearly thick.
  3. Sieve two teaspoons of the prepared sugar into the cream and stir to combine.
  4. Gently unroll the cold sponge and roll it up again from the opposite long side.
  5. Once again, gently unroll the sponge and carefully spread the cream mixture all over the inside.
  6. Roll the sponge up again without the tea towel.
  7. Dust the remaining sugar and cocoa mix over the cake.

Equipment

20x30cm/8x12" baking tray, mixing bowl, metal spoon, chopping board, clean tea towel and sieve

Temperature

220°C, Fan 200°C, 425°F, Gas 7

Cooking time

10-12 minutes
bangin
By Sammy Roker
23 Apr 2019
I'm not keen on this one. I used Doves gf and it came out very rubbery and over egged and not at all sweet. Maybe I needed to change the proportions? I ended up soaking it in booze and using it in trifle!
By Cat
03 Nov 2017
Excellent recipe!
By Josie
08 Aug 2017

Write a review

Find a recipe

Ingredients

Change Quantities:

You may also like

Our Story

It started with a passion.

Learn More
Cookie settings