Recipe For Chocolate Swiss Roll


For the Sponge

30 grams Plain Flour
1 dessertspoon Cocoa
pinch of Salt
3 Eggs (seperated)
large pinch Cream of Tartar
115 grams Castor Sugar
3 drops Vanilla Essence
teaspoon Icing Sugar

For the Filling

Chantilly Cream

You will also require a swiss roll tin 20 cm by 30 cm or a swiss roll paper case 25 cm by 35 cm.

To make your own swiss roll paper case (baking sheet with raised edges), take a sheet of thick greaseproof paper and fold up the edges all the way around by 5 centimetres. Crease the corners into place in such a way that all the sides can stand up. Secure the corners with paper clips or staples.


Set the oven to 160 degrees Celsius.
Grease and flour the swiss roll tin or paper case.

Sift the flour, cocoa and salt together. Then sift a second time.

Whisk the egg whites with the cream of tartar until stiff.
Beat in half the castor sugar, 1 teaspoon at a time and then continue beating until the mixture will stand in peaks.

Cream the egg yolks until thick.
Beat in the remaining castor sugar.
Add the vanilla essence.

Stir the flour into the yolks.
Pour the yolks over the egg whites.
Cut and fold the mixture carefully using a metal spoon until it is thoroughly blended.

Place the mixture into the prepared swiss roll tin or paper case.
Place in the pre-set oven to bake for 25 minutes.

In the meantime, you can prepare the Chantilly cream.

To make Chantilly Cream

Place 240 millilitres of double cream into a cold basin.
Gently whisk by hand, with a wire whisk, until it thickens.
Add 3 drops of vanilla essence and 4 teaspoons of castor sugar.
Continue whisking until the cream will hold its shape.
Your Chantilly cream is now ready for using.

To Complete the Sponge

Lay out a clean tea towel and sprinkle with sugar.
Remove the sponge from the oven and immediately turn it out onto the tea towel.
Trim the edges and roll it up with the towel inside the sponge.

Once the cake has cooled, unroll it carefully and spread on the cream.
Roll the sponge up again (without the towel this time!).
Dust with icing sugar.

This sponge is also super with other chocolate or coffee flavoured creams.

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