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Chocolate Swiss roll

Chocolate Swiss roll is a delicious classic dessert. With a simple, light and fluffy chocolate sponge, filled with sweetened whipped cream, it's the perfect treat for any chocolate lover.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling time 30 minutes
Servings: 12
Course: Dessert
Cuisine: British
Calories: 192
Ingredients Equipment Method

Ingredients
  

For the chocolate sponge
  • 4 eggs
  • 100 g ½ cup caster sugar
  • 65 g 1/2 cup self raising flour*
  • 40 g 1/3 cup cocoa powder
To roll the chocolate sponge
  • 1 tablespoon cocoa powder
  • 1 tablespoon icing sugar
For the filling
  • 300 ml double / whipping cream
  • 50 g icing sugar

Equipment

  • Swiss roll tin
  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • Spatula
  • Sieve

Method
 

  1. Preheat your oven to 220C / 200C Fan / 425F.
  2. Grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and then line it with baking or parchment paper.
Whisk the eggs and sugar together
  1. Crack the eggs into a small bowl then add them to a large mixing bowl or free-standing mixer.
    Now measure out the sugar and add that to the mixing bowl with your eggs.
  2. Whisk the eggs and sugar together with the whisk attachment of your free-standing mixer or a hand held whisk until they are light and frothy. It'll take a good few minutes.
Add the flour
  1. Measure out the flour and the cocoa powder, then sift it into your mixing bowl.
  2. Using a spatula, gently fold it into the egg/sugar mixture. Make sure you can't see any flour left at the bottom of your mixture. And make sure you do it gently so you don't knock the air out.
Bake the chocolate sponge
  1. Pour the mixture into your prepared Swiss roll tin. Gently turn and shake your tin so the mixture flows into all the corners of the tin, and is level across the top.
  2. Bake the sponge in the oven for 8 – 10 minutes. It's ready when the sponge has starting to shrink away from the edges of the tin. You can also check by pressing very gently down on the sponge – if it's ready it will spring back up.
Make the Chocolate Swiss roll
  1. While the sponge is cooking put a clean tea towel down on your work surface. Put a piece of baking paper / parchment paper, slightly bigger than the size of your Swiss roll tin on top. Finally, sprinkle the cocoa powder and icing sugar on the baking paper.
  2. Once it is baked, remove the sponge from the oven and turn it out onto the baking paper.
    Now, very carefully peel the baking paper off the bottom of your sponge. Then, if you need to, trim the edges of your sponge with a sharp knife so you have a nice neat rectangle.
  3. Score a line 2cm (just under an inch) from the short edge of your sponge. Don't cut all the way through it – just enough to leave a mark.
    Finally, starting at the score make, roll the Swiss roll sponge up. Use your tea towel to help you, then leave the sponge to cool.
Fill the Chocolate Swiss roll
  1. While the sponge is cooling, add the double cream and icing sugar to a large mixing bowl or your free-standing mixer and whip it until it has formed soft peaks (ie it is stiff enough to briefly hold its shape when you lift out the whisk).
  2. Once your sponge has cooled, carefully unroll it then spread the cream in the middle with a palette knife, spatula or the back of a spoon.
    Roll the cake up again, nice and tightly.
    Sprinkle with icing sugar and/or cocoa powder (optional) serve and enjoy.