A Chocolate Cream Swiss Roll is one of those timeless desserts that strikes the perfect balance between elegance and comfort. With its tender cocoa sponge and cloud-like cream filling, it looks impressive but is surprisingly approachable for home bakers. This recipe is ideal for holidays, celebrations, or whenever you want a dessert that feels special without requiring layers or elaborate decoration. The magic lies in the sponge: thin, soft, and flexible, designed to roll beautifully while holding generous swirls of cream. I once tried substituting a splash of almond milk into the batter when I ran out of dairy, and the sponge remained moist and pliable—proof that this recipe is more forgiving than it seems. Whether dusted simply with cocoa or dressed up with chocolate curls, each slice offers a delicate sweetness and a nostalgic charm that never disappoints.
Why You’ll Love This Recipe
This recipe delivers a light sponge, a velvety cream filling, and a beautifully rolled presentation that looks far more complex than it truly is. It’s ideal for entertaining, adaptable in flavor, and easy to prepare with basic pantry staples.
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Chocolate Cream Swiss Roll – A Light, Velvety Dessert You’ll Make Again and Again
- Total Time: 32 mins
- Yield: 8–10 slices
- Diet: Vegetarian
Description
A light and airy chocolate sponge cake rolled up with luscious whipped cream for a classic, elegant Swiss roll dessert.
Ingredients
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 1/3 cup cocoa powder
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy cream, chilled
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract (for filling)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, beat the eggs and granulated sugar together for 5–7 minutes until thick, pale, and fluffy.
- Stir in vanilla extract and milk.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gently fold dry ingredients into the egg mixture until combined, being careful not to deflate the batter.
- Spread batter evenly into the prepared pan and bake for 10–12 minutes or until the cake springs back when touched.
- While warm, place a clean kitchen towel on the counter and dust it heavily with powdered sugar. Flip the cake onto the towel and peel off the parchment paper.
- Roll the cake gently with the towel from the short end and let it cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream evenly, and reroll without the towel.
- Dust with more powdered sugar, slice, and serve.
Notes
- Do not overbake or the cake may crack when rolling.
- Chill the mixing bowl and beaters before whipping cream for best results.
- Add cocoa powder or melted chocolate to the cream for a richer filling.
- Refrigerate at least 1 hour before slicing for cleaner cuts.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Eggs
Eggs give the sponge its signature light structure. Whipped to volume, they help create a soft, flexible cake that rolls easily without cracking.
Sugar
Sugar sweetens both the sponge and the cream, while also stabilizing the whipped eggs during mixing.
Flour
Flour provides body and tenderness. A small amount keeps the sponge thin and pliable while maintaining structure.
Cocoa Powder
Cocoa supplies rich chocolate flavor and deep color. It blends into the batter seamlessly when sifted with the dry ingredients.
Baking Powder
A touch of baking powder helps the sponge rise just enough while remaining thin and easy to roll.
Salt
A small pinch enhances the chocolate flavor and balances the sweetness.
Cream
Heavy cream forms the light, fluffy filling. When whipped, it adds a smooth, airy texture that complements the thin sponge.
Vanilla Extract
Vanilla softens the richness of the chocolate and brings warmth to the cream filling.
Powdered Sugar
Used to sweeten the whipped cream and dust the finished roll for a classic finish.
Butter (Optional)
A small amount can be added to the sponge for a slightly richer texture.
Directions
Start by preheating your oven and lining a jelly roll pan with parchment paper. Whip the eggs and sugar together until pale, thick, and tripled in volume—this step is essential for creating a light sponge. In a separate bowl, sift the flour, cocoa, baking powder, and salt. Fold the dry ingredients gently into the egg mixture to preserve its airiness. Spread the batter evenly into the prepared pan and bake until just set. While still warm, lay a clean kitchen towel on your counter and dust it with powdered sugar. Invert the sponge onto the towel, peel away the parchment, and gently roll the cake with the towel inside; this trains it to hold its shape. Allow the rolled cake to cool completely. In the meantime, whip the cream with powdered sugar and vanilla until soft peaks form. Unroll the cooled sponge, spread the cream evenly, and roll it back up without forcing it. Dust with powdered sugar before slicing.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe yields about 8–10 slices. Preparation and assembly require around 20 minutes, with an additional 10–12 minutes of baking and cooling time afterward.
Storage/reheating
Store the Swiss roll in the refrigerator for up to two days, covered to prevent drying. Serve chilled. Freezing is possible if tightly wrapped, though the cream texture may soften slightly upon thawing.
Variations and Customizations
Chocolate Ganache Finish
Pour a silky chocolate ganache over the chilled roll for a more decadent presentation.
Mocha Cream Filling
Add a teaspoon of instant espresso powder to the filling for a coffee-infused twist.
Fruit Swirl Version
Fold chopped strawberries or raspberries into the whipped cream for a fresh, bright contrast.
Nutty Delight
Add finely chopped hazelnuts or almonds to the filling for crunch and warmth.
Lighter Filling
Use a blend of whipped cream and Greek yogurt for a tangier, lighter interior.
FAQs
Can I make the sponge the day before?
Yes, but keep it rolled in parchment to prevent dryness.
Why did my sponge crack?
It may have cooled too much before rolling; roll while still warm.
Can I use Dutch-process cocoa?
Yes, but adjust baking powder slightly if the batter feels dense.
Can I fill the roll with buttercream?
Buttercream works well and holds its shape beautifully.
Do I need a jelly roll pan?
A similar-sized baking sheet with low edges can work in a pinch.
Can I freeze the Swiss roll?
Yes, tightly wrapped, though the cream texture may soften slightly.
Why is my cake rubbery?
Overmixing the batter deflates the eggs—fold gently.
Can I make it gluten-free?
Yes, use a trusted 1:1 gluten-free flour blend.
How do I prevent sticking?
Use parchment paper and dust the towel with powdered sugar generously.
Can I use almond milk in the sponge?
A small substitution works; I’ve tried it for moisture with good results.
Conclusion
Chocolate Cream Swiss Roll is a timeless dessert that brings together an airy cocoa sponge and a smooth, sweet cream filling in an effortlessly elegant presentation. With its simple ingredients and dependable technique, it’s a recipe suitable for both beginners and seasoned bakers. Whether served for celebrations or enjoyed with afternoon tea, this roll promises light, chocolatey indulgence in every slice.
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