Swiss Roll cakes are always kids’ all-time favourite food, especially Chocolate Swiss Roll. This recipe yields a soft and moist cake, rich in chocolate flavour but not too sweet.

What is Swiss Roll?

Swiss rolls are a type of cake that has been rolled up, typically with a filling in the center. The cake is rolled up with the filling inside, creating a cylindrical shape. The texture of Swiss rolls is similar to that of a slightly lighter pound cake but light enough to slice into thin pieces. They’re typically baked in a jelly roll pan, a shallow rectangular pan with short sides, which allows the cake to be easily rolled up. This recipe uses 10″ x 14″ (25 cm x 36 cm) rectangle baking pan lined with non-stick baking cloth.

Swiss rolls are often made with whipped cream or custard fillings, but they can also be filled with fruit jam. Non-dairy topping cream is used for this recipe. (Reminder: Use a stainless mixing bowl for whipping. Keep both the mixing bowl and whisk in the freezer for 30 minutes to chill them up before using.)

Check out more Swiss Roll Recipes.

CHINESE VERSION: 巧克力瑞士卷蛋糕

Swiss Roll Chocolate flavour

Chocolate Swiss Roll Cake | MyKitchen101en

Yield: 10 slices

Ingredients:

Ingredients for meringue:

  • 3 egg whites (grade A/size L, room temperature)
  • ¼ tsp cream of tartar
  • 60 g (about 5 tbsps) fine sugar

Ingredients for batter:

  • 3 egg yolks (grade A/size L, room temperature)
  • 20 g (about 1 ½ tbsps) fine sugar
  • ⅛ tsp fine salt
  • 45 g (about 3 tbsps + 1 tsp) corn oil (or other vegetable oil)
  • 45 g (about 3 tbsps) milk
  • 55 g (⅓ cup) low protein flour (cake flour)
  • 10 g (1 ½ tbsps) cocoa powder

Other ingredient:

  • 80 g (about ⅓ cup) non-dairy topping cream (sweetened)

Instructions:

1 Add a tray of water in the oven (about 2 cups, to yield a moister cake), preheat oven to 200°C/395°F.

 

2 Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold. (Reminder: Egg whites and equipment used to beat egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white. When the meringue begins to look glossy, stop and check after beating for every 10 seconds, stop when it has reached the stiff peaks, do not over whip.)

3 Combine egg yolks, sugar and salt, whisk over low speed until thick. Add in corn oil, whisk until combined. Add in milk, mix well.

4 Sieve together low protein flour and cocoa powder, sieve again into the wet ingredients, mix until combined.

5 Add meringue into batter in 3 batches, mix gently using balloon whisk.

6 Fold gently with spatula until well mixed, tap mixing bowl on countertop for a few times (to burst large bubbles).

7 Pour batter into 10″ x 14″ (25 cm x 36 cm) rectangle baking pan lined with non-stick baking cloth. Spread the batter evenly with spatula, then drop the baking pan onto countertop for a few times.

Swiss Roll Chocolate flavour

8 Bake at 190°C/375°F for 19-20 minutes, until the cake is golden brown. (Reminder: The cake must be baked until the top is golden brown so that the surface won’t be sticky when cooled. The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)

Swiss Roll Chocolate flavour

9 Drop the baking pan from 1 foot high onto countertop after removing from oven (to minimize shrinkage).

Swiss Roll Chocolate flavour

10 Unmould the cake, invert onto a piece of non-stick baking cloth (or non-stick baking paper), remove the baking cloth at the bottom, invert again onto another piece of baking cloth, set aside to cool completely on wire rack.

Swiss Roll Chocolate flavour

11 Whip non-dairy topping cream until stiff, keep refrigerated for later use. (Reminder: Use stainless mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)

Swiss Roll Chocolate flavour

12 Make 2 shallow cuts on the end where rolling starts (about 1 inch apart, do not cut through).

Swiss Roll Chocolate flavour

13 Spread whipped non-dairy topping cream onto cake.

Swiss Roll Chocolate flavour

14 Roll the cake up gently.

Swiss Roll Chocolate flavour

15 Wrap the Chocolate Swiss Roll with cling wrap, keep refrigerated for 2 hours before slicing.

Swiss Roll Chocolate flavour

16 Cut Chocolate Swiss Roll into 10 slices.

Swiss Roll Chocolate flavour

Swiss Roll Chocolate flavour

Chocolate Swiss Roll

Swiss Roll cakes are always kids’ all-time favourite food, especially Chocolate Swiss Roll. This recipe yields a soft and moist cake, rich in chocolate flavour but not too sweet.
5 from 3 votes

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Prep Time 30 mins
Cook Time 20 mins
Refrigeration 2 hrs 30 mins
Total Time 3 hrs 20 mins
Course Cake
Cuisine Baking
Servings 10 slices
Calories 145 kcal

Ingredients
 
 

Ingredients for meringue

  • 3 egg whites grade A/size L, room temperature
  • ¼ tsp cream of tartar
  • 60 g fine sugar (5 tbsps)

Ingredients for batter

  • 3 egg yolks grade A/size L, room temperature
  • 20 g fine sugar (1½ tbsps)
  • tsp fine salt
  • 45 g corn oil (or other vegetable oil) (3 tbsps + 1 tsp)
  • 45 g milk (3 tbsps)
  • 55 g low protein flour (cake flour) (⅓ cup)
  • 10 g cocoa powder (1½ tbsps)

Other ingredient

  • 80 g non-dairy topping cream (sweetened) (⅓ cup)

Instructions
 

  • Add a tray of water in the oven (about 2 cups, to yield a moister cake), preheat oven to 200°C/395°F.
    Swiss Roll Chocolate flavour
  • Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold. (Reminder: Egg whites and equipment used to beat egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white. When the meringue begins to look glossy, stop and check after beating for every 10 seconds, stop when it has reached the stiff peaks, do not over whip.)
    Swiss Roll Chocolate flavour
  • Combine egg yolks, sugar and salt, whisk over low speed until thick. Add in corn oil, whisk until combined. Add in milk, mix well.
    Swiss Roll Chocolate flavour
  • Sieve together low protein flour and cocoa powder, sieve again into the wet ingredients, mix until combined.
    Swiss Roll Chocolate flavour
  • Add meringue into batter in 3 batches, mix gently using balloon whisk.
    Swiss Roll Chocolate flavour
  • Fold gently with spatula until well mixed, tap mixing bowl on countertop for a few times (to burst large bubbles).
    Swiss Roll Chocolate flavour
  • Pour batter into 10″ x 14″ (25 cm x 36 cm) rectangle baking pan lined with parchment paper. Spread the batter evenly with spatula, then drop the baking pan onto countertop for a few times.
    Swiss Roll Chocolate flavour
  • Bake at 190°C/375°F for 19-20 minutes, until the cake is golden brown. (Reminder: The cake must be baked until the top is golden brown so that the surface won’t be sticky when cooled. The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
    Swiss Roll Chocolate flavour
  • Drop the baking pan from 1 foot high onto countertop after removing from oven (to minimize shrinkage).
    Swiss Roll Chocolate flavour
  • Unmould the cake, invert onto a piece of parchment paper, remove the paper at the bottom, invert again onto another piece of parchment paper, set aside to cool completely on wire rack.
    Swiss Roll Chocolate flavour
  • Whip non-dairy topping cream until stiff, keep refrigerated for later use. (Reminder: Use stainless mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
    Swiss Roll Chocolate flavour
  • Make 2 shallow cuts on the end where rolling starts (about 1 inch apart, do not cut through).
    Swiss Roll Chocolate flavour
  • Spread whipped non-dairy topping cream onto cake.
    Swiss Roll Chocolate flavour
  • Roll the cake up gently.
    Swiss Roll Chocolate flavour
  • Wrap the cake roll with cling wrap, keep refrigerated for 2 hours before slicing.
    Swiss Roll Chocolate flavour
  • Cut Chocolate Swiss Roll Cake into 10 slices.
    Swiss Roll Chocolate flavour

Video

Notes

This recipe yields a swiss roll divided into 10 slices.
The nutritional value for reference is for 1 slice of cake.

Nutrition (per serving)

Calories: 145kcalCarbohydrates: 13gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 68mgSodium: 51mgPotassium: 68mgFiber: 1gSugar: 9gVitamin A: 203IUVitamin C: 0.05mgCalcium: 21mgIron: 0.4mg
Keyword Baking Chocolate Swiss Roll, Chocolate Swiss Roll Cake, Chocolate Swiss Roll Recipe, Swiss Roll Recipe
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