Chocolate Swiss Roll

Chocolate Swizz Roll Cake
Oo lala!! I have some more chocolates for us this month.

Yes I am on a Baking Spree with these Chocolate Swiss Roll Cake. Not Once, Not Twice – Made them Thrice to perfect the recipe.

Thank you for all the lovely message yesterday.. I am feeling a lot better and slowly sliding into the routine. ?

Chocolate Swizz Roll Cake
I do not see any forecast for sunshine today, but its totally up to us to make or break our day:) We are officially into spring and we are looking forward to clearing the shrubs,trimming the hedges today. My first Second Day of Gardening Ever!!!?

Absolutely novice like, I stood starring at the tools at Homebase Garden Centre earlier this week.So many varieties of Spades, Shovels, Forks, Shears .. One lovely lady working up there helped me with basics.. and I managed to pick the a set of all.  Appropriate Tools make so much of a difference to work!

All we need to do is to find ways to dispose of the Soil loaded with weeds, roots and bits of debris.  May be a trip to the Tip yard might do the job for it!!

Chocolate Swizz Roll Cake
Just before we break for our holiday, we are looking forward to prepare the compost bed, so its all ready to be planted once we are back:) Exciting times!!?

Have you began your gardening this year?

Let me switch gears and talk about these Chocolate Swiss Roll Cake. Its just been 9 days, since I last posted a Chocolate Recipe. Over indulgence is allowed some months isn’t it.

Easter Holidays are just about to begin, so its a perfect time for Holiday Baking too. Swiss Roll cakes are not difficult, they are slightly methodical. If you follow the steps to “T” , it will be a breezer to roll and get it right. I have watched numerous videos, referred so many websites when I made it for the first time ever { a few years back}. But now I love it.
Specially since the cake is thin, it only takes about 8 minutes to bake unlike our regular layered cakes.Chocolate Swizz Roll

Do give me a shout, tweet or even tag me on instagram @sandhyaskitchen if you make these delights.

OXO Bakeware are accountable for these baking series 🙂 🙂  These Non Stick  Pro Bakeware  from OXO are just so good, that you just want to bake often!

Coconut Loaf Cake
Coffee Chocolate Cake with Maple Butter Cream Frosting
Roasted Aubergine with Tahini Dressing


Chocolate Swizz Roll Cake

75g Plain Flour
50g Melted Butter
25g Cocoa Powder
110g of Sugar
4 Eggs separated

Cream Filling
100g Unsalted butter, softened
100g Icing sugar
50g Plain chocolate, melted
1 Tsp Vanilla Extract

Cocoa Powder
Icing Sugar

Equipments Needed
OXO Good Grips Non Stick Pro Swiss Roll Tin ( 33* 23 cm)
Hand blender with Whisk attachment
Parchment paper
Muslin Cloth


Cake Preparation
To prepare the cake, Preheat the oven to 180 C. Line a parchment paper onto the Swiss Roll Tin.

Sift the flour and cocoa powder at least twice and set aside.

Separate the Eggs in to Egg White and Egg Yolk in two different bowls. Pick a Larger bowl for Egg White. Using a whisk attachment in a hand blender, beat the egg white until you spot small bubbles. At this stage, incorporate half the sugar and beat until a stiff peak is formed, still looking like silk. To test it, turn the bowl upside down and the egg white mixture should be intact.

In a small bowl with Egg Yolk, add the remaining sugar and mix with a fork.
To the Egg White Mixture, add the Egg Yolk mixture and fold it lightly until well combined.

Add Flour /Cocoa Mixture and Melted butter alternatively and fold it till a nice smooth batter is achieved.

Pour the prepared batter onto the Swiss Roll Tin and tap gently until the pan is evenly covered. If needed smoothen the top with a spatula.

Bake the cake for 7-8 minutes until the top is springy to touch.

When the cake is getting baked, cut one piece of parchment paper that is large than the size of the pan and set it aside. Keep handy a muslin cloth that will be used at a later stage.

Dust cocoa powder on top of the baked cake and place large parchment paper on top of it and flip the cake. Peel the parchment paper that is at the bottom now and dust some cocoa powder. Immediately place a muslin cloth over the cake and again flip. At this stage the muslin cloth will be at the bottom of the cake. Roll the the cake along with with muslin and parchment paper into a tight log until it cools down.

Butter Cream Filling
To prepare the Buttercream Filling, cream Butter and Icing Sugar and Vanilla Extract in a bowl until pale and fluffy. Beat in the melted milk chocolate until combined.

Once the cake has cooled down completely, unroll the cake and remove the parchment paper.
Spread a thick layer of the butter cream filling leaving 1” aside on either side. Now roll them into a log, then place them on a wire rack.
Dust Cocoa Powder and Icing Sugar gently on the top . If you would like to speeded up the process place the Chocolate Swiss Roll Cake into the refrigerator for 20-30 minutes . Serve at tea time.

Freelancer Food Photographer, Recipe Developer & Food Stylist

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