Description
A classic Chocolate Swiss Roll featuring a light and fluffy cocoa sponge rolled with a luscious vanilla-flavored whipped cream filling. This delightful dessert is perfect for any occasion, offering a beautiful presentation and a rich chocolate taste balanced by the creamy filling.
Ingredients
Scale
For the Sponge:
- 60g self-raising flour
- 3 tbsp cocoa powder
- 3 eggs
- 75g golden caster sugar, plus extra for scattering
For the Filling:
- 200ml double cream
- ½ tsp vanilla extract
- 50g icing sugar, sifted, plus extra to serve
Instructions
- Preheat and Prepare Tin: Heat the oven to 220°C (200°C fan)/gas mark 7. Line a 22 x 32 cm swiss roll tin (a 20 x 30 cm tin can also be used) with baking parchment to prevent sticking.
- Sift Dry Ingredients: Sift together the self-raising flour and cocoa powder into a bowl and set aside for later use.
- Whisk Eggs and Sugar: Crack the eggs into a mixing bowl or stand mixer bowl, add 75g golden caster sugar, and use an electric whisk or mixer whisk attachment to beat for about 5 minutes until the mixture is pale, thick, and fluffy.
- Fold in Flour Mixture: Using a spatula or spoon, gently fold the sifted flour and cocoa powder mixture into the egg and sugar mixture. Fold carefully until there are no streaks and the mixture is uniform in color.
- Bake the Sponge: Pour and gently spread the batter evenly into the prepared tin, reaching the edges. Bake for 9-10 minutes until the sponge has puffed up and feels springy to the touch.
- Prepare Sugar-Coated Parchment: While the sponge bakes, take another piece of baking parchment slightly larger than the tin and scatter it with caster sugar. This will prevent the sponge from sticking when rolled.
- Invert Sponge: When the sponge is baked, carefully invert it onto the prepared sugar-coated parchment using oven gloves, then peel away the top layer of baking parchment from the sponge.
- Score and Roll the Sponge: Score a line 2 cm from one of the shorter edges of the sponge. Using the parchment paper, roll the sponge gently into a spiral, parchment running through the roll, ensuring you start from the scored edge. Leave the roll to cool completely.
- Make the Filling: Whisk the double cream with vanilla extract and 50g sifted icing sugar until the cream stiffens and holds soft peaks.
- Fill the Sponge: Once the sponge is cooled, unroll it carefully and spread the whipped cream filling evenly over the surface, leaving the scored edge free of filling to enable rolling.
- Final Roll and Serve: Starting from the scored edge, roll the sponge up again around the filling using the parchment paper to help. Place the roll onto a serving board or platter and dust generously with icing sugar. Serve immediately or chill for up to 24 hours before slicing and serving.
Notes
- Ensure the eggs and sugar are well whisked to add air, which gives the sponge its light texture.
- Folding the flour mixture gently helps keep the sponge fluffy and prevents deflating.
- Rolling the cake with sugar-coated parchment while warm helps prevent cracking.
- The Swiss roll can be made a day ahead and chilled to allow the flavors to develop.
- Use fresh double cream for best creaminess and structure in the filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Chocolate Swiss Roll, Chocolate Cake Roll, Swiss Roll Dessert, Chocolate Sponge Cake, Whipped Cream Filling
