Chocolate Swiss Roll Recipe


For the Cake
4 large eggs separated, room temperature
3/4 cup caster/granulated sugar 150g
1 teaspoon vanilla extract
1/4 cup greek style yogurt 60ml
1 cup cake flour* 100g
1 teaspoon baking powder
1/4 cup cocoa powder 25g
1/4 teaspoon salt

For the Filling
1 cup heavy cream 240ml
1/2 cup icing/powdered sugar 60g
1 teaspoon vanilla extract


For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10×15-inch cake roll pan, and line the base with parchment paper.
  2. Using a handheld or stand mixer, beat the egg yolks on high speed until thick. Gradually beat in the sugar, vanilla, and yogurt. Add the flour, baking powder, and cocoa powder, and mix well.
  3. In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold into the batter.
  4. Pour the batter into the prepared pan, and spread out evenly. Bake for 10 – 15 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes.
  5. Invert the cake onto a tea towel dusted with icing/powdered sugar. Gently peel off the parchment paper, then roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.

For the Filling
  1. Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks. Unroll the cake, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and chill for at least 1 hour. Dust with icing/powdered sugar and serve.

*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.

Original recipe visit: Chocolate Swiss Roll @

Leave a Comment