Rub some butter around the inside of a 23 x 33cm/9 x 13” Swiss roll tin or insert a baking liner.
Separate the eggs into two bowls and beat the whites until stiff.
Add the sugar to the yolks and beat until thickened.
Sieve the cocoa over the yolks and beat again.
Gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action.
Sieve the flour into the bowl and gently combine by cutting and folding with the spoon.
Pour the mixture into the prepared tin, spreading it out to the edges.
Bake for 10-12 minutes.
Spread a clean tea towel over the baking tray, place a chopping board on top and invert everything together.
Remove the baking tray, and cake liner if used, to leave the sponge on the tea towel.
Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside.
Leave the cloth and sponge cylinder to cool completely.
Cut the butter into small cubes, put them in a bowl and beat until the butter is light and fluffy.
Sieve the icing sugar and cocoa into the bowl and beat until combined and soft.
Gently unroll the cold sponge.
Spread the filling all over the inside of the sponge.
Roll up the filled sponge, making sure the filling stays inside. You can use the tea towel to help with this.
Chocolate Log Topping
Cut the butter into small cubes, put them in a bowl and beat it until the butter is light and fluffy.
Sieve the icing sugar into the bowl and beat until combined.
Gently melt the chocolate and mix this into the bowl.
Spread the topping over the rolled-up sponge.
Drag a fork through the icing to create a log texture.
23 x 33cm/9 x 13” Swiss roll tin, clean tea towel and 2 x mixing bowls
200°C, Fan 180°C, 400°F, Gas 6
Really nice however I would make the filling a raspberry jam. Because it’s a tad on the sweet side
10 Feb 2021
it is GREAT! The recipe looks hard... but it is very simple. It did take an hour or two but it was worth the effort. it did crack but after you put the toppings on you can not see it, and it will taste just as good.
By Lucy Fletcher
20 Dec 2020
Made last night and the sponge was wonderful! Filled with cherries and chocolate.. it all disappeared!
By Jane Holland
20 Dec 2020
This recipe is amazing my family normally can't cook anything but this was an absolute hit and so easy for everyone to follow! strongly recommend
30 Nov 2020
I’ve never managed to make a Swiss roll that hasn’t cracked until now, this recipe and instructions were perfect, I made this for friends we had visiting before Christmas, I omitted the filling and used whipped cream instead but used the topping as per recipe. Everyone tucked in to this delicious cake. I will definitely make it again.
By Sandra Bowes
30 Dec 2018
I’m so pleased I’ve come across this recipe! It’s a lovely sponge, may of needed a bit more filling inside but so happy...going to make another one... maybe with a tiramisu twist
22 Dec 2018
I have been hunting for a fabulous and easy to use roll recipe that would work well gluten free for a while. Two of my sons have recently been diagnosed with coeliac, but used to enjoy Swiss rolls, we have been unable to find a tasty recipe until now. This recipe is fantastic and was enjoyed by all.
By Mrs Samantha Dean
22 Dec 2014
I was really worried it would crumble like other gluten free recipes but this worked really well and my husband loved it! Can't wait to make another for Christmas. You can't tell it's gluten free, awesome recipe, I would highly recommend this :)
By Miss Tanya Hegarty
17 Dec 2014
This is the first time I have managed to make a yule log that actually tasted as it should everyone in the family wanted one making, which meant I was busy