Chocolate Swiss Rollย – Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar!

Chocolate Swiss Roll | Marsha's Baking Addiction @marshasbakeblog

One of my favourite things to make are cake rolls. They look so impressive and are perfect for all special occasions and holidays. They can be quite intimidating to make for some, but once you’ve got the perfect cake base recipe, it’s so simple to put together!

Chocolate Swiss Roll | Marsha's Baking Addiction @marshasbakeblog

This cake is incredibly soft, moist and fluffy, it’s the perfect sponge for a cake roll. It rolls up really well and forms no cracks!ย This is my favourite chocolate cake roll recipe, and it’s so much better than store-bought. The whipped cream filling is just so divine. Infused with vanilla, it’s so creamy and melt-in-your-mouth, I could literally eat it by the spoonful!

This Chocolate Swiss Roll is so quick and easy to make, you really can’t go wrong. Just make sure to follow my recipe word for word and you’ll have yourself the most perfectly moist, chocolatey, and impressive cake roll on the table. Your family will be going back for seconds! You may need to make two of these for a large crowd, because it’ll go quick. ๐Ÿ˜‰

Chocolate Swiss Roll | Marsha's Baking Addiction @marshasbakeblog

Enjoy!

Chocolate Swiss Roll

Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar!

30 minPrep Time

10 minCook Time

40 minTotal Time

Save Recipe

Ingredients

    For the Cake
  • 4 large eggs, separated, room temperature
  • 3/4 cup (150g) caster/granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) greek style yogurt
  • 1 cup (100g) cake flour*
  • 1 teaspoon baking powder
  • 1/4 cup (25g) cocoa powder
  • 1/4 teaspoon salt
  • For the Filling
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

    For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
  2. Using a handheld or stand mixer, beat the egg yolks on high speed until thick. Gradually beat in the sugar, vanilla, and yogurt. Add the flour, baking powder, and cocoa powder, and mix well.
  3. In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold into the batter.
  4. Pour the batter into the prepared pan, and spread out evenly. Bake for 10 - 15 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes.
  5. Invert the cake onto a tea towel dusted with icing/powdered sugar. Gently peel off the parchment paper, then roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
  6. For the Filling
  7. Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks. Unroll the cake, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and chill for at least 1 hour. Dust with icing/powdered sugar and serve.

Notes

*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.

6.8
http://marshasbakingaddiction.com/chocolate-swiss-roll/

Chocolate Swiss Roll | Marsha's Baking Addiction @marshasbakeblog

Chocolate Swiss Roll | Marsha's Baking Addiction @marshasbakeblog

30 Comments

30 comments on “Chocolate Swiss Roll”

  1. Ohhhh this reminds me of going on vacations or the holiday season! I’ve never attempted to make one myself, perhaps because I am a bit scared… But I think putting a nice end result like that on the table will make it all worthwhile!

  2. This recipe really tugs on my heart strings… well, and my hunger pangs! Swiss cake rolls take me back to my childhood, and I love every bit of it! Can’t wait to try this!

  3. I’ve always had a hankering to try making a Swiss Cake Roll around Thanksgiving or Christmas, but I’ve never quite gotten up the nerve. I’m always afraid of it cracking. But yours looks so beautiful. I might have to give it a shot!

  4. As usual, Marsha, you’ve made the prettiest cake! I can totally see why cake rolls are one of your favorite things to make. They’re so beautiful… and something about the swirl you see when you slice into one… dessert happiness right there. ๐Ÿ˜‰ Pinning of course! ๐Ÿ™‚

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