Chocolate cream Swiss roll wraps a flexible cocoa sponge around softly whipped cream. Roll the warm sponge in a clean towel, cool it in that shape and unroll gently before filling.
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Recipe at a Glance
- Yield: 10 slices
- Preparation: 30 minutes
- Cooking: 12 minutes
- Resting and chilling: Cool rolled sponge; chill filled cake 1 hour
Table of Contents
Ingredients
Sponge
| Ingredient and amount |
|---|
| 4 large eggs, at room temperature |
| 100 g fine granulated sugar |
| 70 g all-purpose flour |
| 25 g cocoa powder |
| 1/2 teaspoon baking powder |
| 1/8 teaspoon salt |
| 25 g unsalted butter, melted and cooled |
| Powdered sugar, for the towel |
Cream
| Ingredient and amount |
|---|
| 300 ml cold heavy cream |
| 30 g powdered sugar |
| 1 teaspoon vanilla extract |
Before You Start
Handle the sponge gently and roll while warm to reduce cracking.
Directions
1. Prepare
Heat oven to 190°C (375°F). Line a 25 x 35 cm rimmed baking tray with parchment. Dust a clean thin cotton towel generously with powdered sugar.
2. Make sponge
Beat eggs and sugar for 5–7 minutes until thick and pale and a ribbon rests briefly on the surface. Sift flour, cocoa, baking powder and salt together and fold gently into the foam. Fold in cooled melted butter.
3. Bake
Spread evenly in the tray. Bake 10–13 minutes until the center springs back lightly; do not dry it out. Invert promptly onto the prepared towel and peel off parchment.
4. Roll and cool
Roll the cake from a short side with the towel inside. Cool on a rack until fully cold. Whip cream, powdered sugar and vanilla to soft peaks.
5. Fill
Unroll carefully, spread cream in an even layer leaving a small border, then roll back up without the towel. Refrigerate 1 hour before slicing.
Cook’s Tips
- Handle the sponge gently and roll while warm to reduce cracking.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Refrigerate covered for up to 2 days. Keep chilled until shortly before serving. The filled roll is not ideal for long freezing because the cream can lose texture.
Frequently Asked Questions
What if the sponge cracks?
Small cracks can be hidden with a light cocoa dusting; avoid overbaking next time.
Can I make it ahead?
Yes, assemble the day before and keep refrigerated.