Chocolate Swiss Roll is one of those desserts that makes everyone’s eyes light up when it appears on the table. It’s a soft chocolate sponge cake rolled with blackberry jam and fresh whipped cream. I learned this recipe from my grandmother, and it’s become my go-to dessert when I want to impress without spending hours in the kitchen.
About the Recipe
This Swiss roll combines simple ingredients to create something special. The chocolate sponge is light and springy, making it perfect for rolling. The jam adds sweetness while the whipped cream brings richness. It’s easier than you might think – if you can make a basic cake, you can make this.
Why You’ll Love This Recipe
The best thing about this recipe is how impressive it looks with minimal effort. The chocolate and cream combo is always a winner, and the jam adds a lovely fruity twist. It’s not too sweet, and the texture is just right – soft and fluffy. Plus, you can switch up the jam flavor to match your taste.
Cooking Tips
– Don’t overbake the sponge – it should be springy to touch
– Roll the cake while it’s still warm to prevent cracking
– Let the cake cool completely before adding filling
– Use room temperature eggs for better volume
– Sift the cocoa powder to avoid lumps
Serving and Storing Suggestions
Serves 8-10 people. Total prep and cooking time: 30 minutes. Store in the fridge for up to 2 days. Serve slightly chilled with a dusting of powdered sugar. Great with coffee or tea.
Similar Recipes
- Vanilla Swiss Roll
- Lemon Cream Roll
- Coffee Swiss Roll
Nutrient Benefits
Eggs provide protein and essential vitamins. Dark cocoa powder contains antioxidants. Using fresh cream instead of artificial frosting means fewer preservatives. While this is a treat, it’s made with simple, wholesome ingredients.
Chocolate Swiss Roll
Ingredients
- 2 Eggs (large)
- 3 to 3 1/4 tbsp Caster Sugar
- 2 1/4 tbsp Maida (Plain Flour)
- 1 1/4 tbsp Cocoa Powder
- 1 1/2 tbsp Blackberry Jam (or any other jam of choice)
- 150 ml Double Cream (whipped)
Instructions
- Combine and whisk the eggs and sugar together in a bowl till light and frothy.
- Add the flour and cocoa.
- Mix well and transfer them to a greased swiss roll tin lined with baking parchment, spreading it evenly.
- Place the tin in a preheated oven at 220C and bake for 8 to 10 minutes or until it begins to shrink from the edges.
- Remove and invert the cake onto a sugared baking parchment.
- Peel off the parchment from the cake and trim the edges.
- Roll up the cake firmly with the parchment inside and keep aside to cool.
- Meanwhile, warm the jam in a pan till spreading consistency is achieved.
- Gently unroll the cake and remove the parchment.
- Spread the jam and cream.
- Re-roll and cut into slices.
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Frequently Asked Questions
Can I make this Swiss roll ahead of time?
Yes. Make it up to 2 days ahead and store in the fridge. The cream and jam help keep the cake moist. Just wrap it well in plastic wrap.
Why did my cake crack when rolling?
Rolling while the cake is still warm helps prevent cracking. Also, don’t overbake – a dry cake is more likely to crack.
Can I use different jams?
Surely. Try raspberry, strawberry, or apricot jam. Just make sure it’s not too runny or it might make the cake soggy.
3 comments
By what can the eggs be replaced ?
Not tried before, but you could try these alternative for eggs in cake : buttermilk, yogurt, tofu or milk.
Please share recipe of eggless sponge roll