Red and White Chocolate Roll is one of those cakes that looks impressive but comes together without too much fuss. The sponge itself is a red velvet base, light and airy from all those beaten eggs, with just enough cocoa to give it depth. The cream cheese filling adds tang and sweetness in equal measure, which balances the soft cake nicely.
Rolling it up while still warm might feel a bit nerve wracking the first time, but the towel trick really does work. Once you slice into it, those spiral layers reveal themselves in a way that always gets a second look from whoever you are serving.
About the Recipe
This recipe relies on a classic swiss roll technique, which means you bake a thin sponge and roll it while it is still warm. The red velvet flavor comes from cocoa powder and food coloring, giving the cake its signature look without any fancy ingredients. The cream cheese filling is smooth and not too sweet, which keeps the whole dessert balanced.
You can make this ahead and store it in the fridge, which actually helps the flavors meld together. The optional white chocolate drizzle is not essential, but it does add a nice contrast in both taste and appearance.
Why you will love this recipe
The sponge bakes in just fifteen minutes, which means you are not tied to the oven for long. The filling is simple to whip up, and it spreads easily without tearing the delicate cake. I like how forgiving the rolling process is once you get the hang of it. The towel helps the cake hold its shape as it cools, so you do not end up with cracks running down the middle.
The contrast between the tangy cream cheese and the soft, slightly sweet sponge works really well. If you add the white chocolate, it sets into a glossy finish that looks bakery quality.
Red and White Chocolate Roll
Cooking Tips
Beat the eggs and sugar long enough that the mixture really does double in volume. This step gives the sponge its light texture, so do not rush it. When you fold in the flour mixture, go gently to keep all that air you just whipped in. Line your swiss roll tin carefully with parchment paper, smoothing out any wrinkles, because this makes it easier to peel off later.
Roll the cake while it is still warm but not scorching hot. If you wait too long, it will crack.
Serving and Storing Suggestions
This recipe serves eight to ten people depending on how thick you slice it. Prep time is about twenty minutes, and baking takes fifteen minutes. Store the finished roll in the fridge, covered loosely with plastic wrap or in an airtight container. It keeps well for up to three days, and the flavors actually improve after a day. Serve it chilled or at room temperature with a cup of tea or coffee.
Similar Recipes
- Classic Swiss Roll
- Chocolate Log Cake
- Strawberry Cream Roll
- Lemon Curd Swiss Roll
- Pumpkin Roll with Cream Cheese Filling
Nutrient Benefits
Eggs provide protein and essential vitamins, including B12 and vitamin D. Cream cheese offers calcium, which supports bone health. Cocoa powder contains antioxidants and a small amount of iron. While this cake is a treat rather than a health food, the eggs and dairy do add some nutritional value. Enjoy it in moderation as part of a balanced diet, and savor each slice without guilt.
Red and White Chocolate Roll
Ingredients
- 150 gms Plain Flour
- 2 tsp Baking Powder
- 1/4 cup Cocoa Powder
- 8 to 10 Eggs
- 225 gms Caster Sugar
- 2 tsp Red Food Colouring
- 100 gms Butter (melted)
- 150 gms Icing Sugar
- 1 Swiss Roll Tin
For the Filling:
- 250 gms Cream Cheese (available in supermarkets)
- 600 gms Icing Sugar (+ extra for dusting)
- 2 tsp Vanilla Extract
- 1/4 cup Double Cream
Optional:
- 150 gms White Chocolate (see note at the end)
Instructions
- Mix the flour, baking powder and cocoa powder in a bowl.
- Beat the eggs, caster sugar and food colouring until the mixture has doubled in volume.
- Slowly add the flour mixture and mix well.
- Add butter and pour this into the swiss roll tin lined with parchment paper.
- Place it in a preheated oven at 190C and bake for 15 minutes or until a knife inserted in the center comes out clean.
- Remove and spinkle icing sugar on top.
- Invert the cake onto a clean kitchen towel and peel off the parchment paper.
- Sprinkle some more icing sugar and roll up the cake with the towel and keep it aside to cool.
- Transfer the cream cheese to a bowl and beat well.
- Add the icing sugar, cream and vanilla.
- Beat well until it is thick but has a pourable consistency.
- Slowly unroll the cake and spread the cream cheese mixture.
- Roll the cake again and keep aside. Sprinkle some more icing sugar if desired.
- Cut into slices and serve.
Note: If desired, melt the white chocolate at #step 13 and drizzle over the cake and keep aside to set.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I make this cake without food coloring?
Yes, you can skip the red food coloring entirely. The cake will be darker and more brown in color from the cocoa powder, but it will still taste great.
What if my cake cracks when I roll it?
Rolling while the cake is still warm helps prevent cracks. If it does crack a little, the icing sugar dusting and white chocolate drizzle can hide most imperfections.
Can I use regular cream instead of double cream?
Regular cream will work, but the filling might be slightly thinner. You can add a bit more icing sugar to thicken it if needed.
How do I know when the sponge is done baking?
Insert a knife or skewer into the center. If it comes out clean with no wet batter, the cake is ready. It should also spring back lightly when touched.
Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and then foil. Freeze for up to one month. Thaw it in the fridge overnight before serving.
