Go Back
–+ servings

Chocolate Swiss Roll

Many chocolate Swiss roll recipes tell you to cover up cracked rolls with icing. This recipe doesn't do that. It makes a fluffy, chocolatey Swiss roll that can be rolled without cracking. Of course, you can still ice it if you like.
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine European
Servings 6
Calories 140 kcal

Ingredients
  

  • 15 g corn oil
  • 10 g alkalized cocoa powder
  • 15 g castor sugar
  • 10 g water
  • 1 pinch salt
  • 1/2 tsp vanilla extract
  • 30 g egg yolks
  • 15 g cake flour
  • 70 g egg whites
  • 30 g castor sugar
  • 75 g whipped cream

Instructions
 

  • To make cake, preheat oven to 200°C. Measure and prep ingredients as detailed above. Grease 12" x 9" pan with butter. Line pan with 12" x 12" parchment paper.
  • Heat oil till hot but not smoking (if you put your hand near the oil, you should feel searing heat). Add to cocoa powder. Whisk thoroughly. Add 15 g castor sugar. Whisk thoroughly. Add water. Whisk till thick paste forms. Add salt, vanilla extract and egg yolks. Whisk till sugar dissolves. Sift half of cake flour into mixture. Mix with whisk till even. Sift remaining cake flour into mixture. Mix with whisk till even.
    15 g corn oil, 10 g alkalized cocoa powder, 15 g castor sugar, 10 g water, 1 pinch salt, 1/2 tsp vanilla extract, 30 g egg yolks, 15 g cake flour
  • Whisk egg whites on medium-slow speed till thick foam forms. Gradually add 30 g castor sugar whilst continuing to whisk. Keep whisking till egg whites are at soft peak stage. Reduce speed to slow and continue to whisk till firm peak stage (when whisk is lifted, egg whites form peak that's hooked).
    70 g egg whites, 30 g castor sugar
  • Loosen egg yolk mixture from bottom of mixing bowl with whisk. Add egg whites in 2 batches. Mix with whisk after each addition till batter looks even. Scrape down and fold with spatula till batter is truly even.
  • Pour batter into cake pan. Spread with spatula as evenly as possible, pushing batter into corners of pan. Jiggle vigorously till batter is level. Tap pan against worktop twice.
  • Bake cake on middle shelf till middle of cake is springy when pressed, about 10 minutes. Remove from oven. Drop pan from 1' high 3-4 times. Unmould cake onto wire rack. Peel parchment paper from sides of cake. Leave till cool.
  • To assemble Swiss roll, place cake on clean parchment paper, crust side down. Peel parchment paper from bottom of cake. Spread evenly with whipped cream. Roll cake as shown in video. Do not remove parchment paper till cake is transferred to serving plate (so that cake may be moved easily without touching the crust).
    75 g whipped cream
  • To cut neatly, chill Swiss roll till filling is set. Cut with serrated knife, wiping knife clean with paper towels after each cut. Transfer to serving plate. Discard parchment paper.
  • To store overnight, place Swiss roll in cake pan. Place pan in plastic bag, making sure bag doesn't touch Swiss roll. Refrigerate. Remove from fridge about 15 minutes before serving. Cut immediately. Transfer to serving plate. Discard parchment paper. Serve when cake is soft but filling is still cold.