Chocolate Roll Cake

November 24, 2018
This Chocolate Swiss Roll is a spongy, chocolaty and rich roll cake, a rewarding treat for people who are die hard fan of chocolate. This chocolate sponge cake is spread with butter cream and rolled into a delicious cake. This chocolate roll cake is one of my favourite when it comes to make ahead desert for visitors. It is easier to make than you may think.


3 large eggs or 4 small eggs
1/4 cup white sugar (4 tbsp)
1/4 all cake flour (6 tbsp)
3 tbsp cocoa powder
1/4 tsp vanilla essence (optional)


  1. Preheat the oven to 200 degrees Celsius and line a 11 x 11 inch Swiss roll tin with baking paper.
  2. Sift flour and cocoa powder together and keep aside. (you can also directly sift it into the batter)
  3. In a clean, dry bowl, add the eggs and vanilla and beat in a very high speed until soft peaks form. (for about a minute)
  4. Add the sugar one tablespoon at a time while beating in a high speed until very pale, fluffy and thickened. (It should form medium peaks. Look at the picture below for the right ribbon like consistency)
  5. Very carefully fold in the cocoa and flour mixture by adding one tablespoon at a time using a rubber spatula. (Make sure not to over mix. Fold very carefully as the air bubbles formed will disappear.)
  6. Now pour into the lined tin and smooth with a spatula until evenly spread. Tap once to release unwanted air bubbles. 
  7. Bake in the preheated oven for 15-18 minutes. (Each oven is different, so watch out. Once it is baked, when you touch the cake it should spring back)
  8. Once baked, take the cake out of oven and transfer it on to a baking paper and let it cool completely. 
  9. Once cooled, spread butter cream and roll it carefully while removing the baking paper.
  10. Refrigerate the roll cake to set for at least 2 hours or overnight. 
  11. Slice and serve! Enjoy! 

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