Chocolate Cream Swiss Roll

This chocolate cream Swiss roll offers a light and fluffy cocoa sponge wrapped around a silky whipped cream filling creating an elegant dessert perfect for any occasion. The delicate sponge paired with the smooth cream makes every bite a delightful balance of texture and flavor that is surprisingly easy to pull off at home.

I discovered this recipe when looking for a showstopping yet approachable dessert for a weekend gathering. Now it has become my go to for birthdays and festive celebrations because it always gets rave reviews.

Ingredients

• Four large eggs: supply structure and lift crucial to the fluffy sponge
• Granulated sugar: provides sweetness and helps with the airy texture when beaten with eggs
• All purpose flour: the base of the sponge giving it tender but sturdy crumb choose fresh for best results
• Unsweetened cocoa powder: delivers deep chocolate flavor opt for a high quality natural cocoa for richness
• Baking powder: leavens the sponge keeping it light and springy
• Salt: balances flavors and enhances the chocolate notes
• Vanilla extract: adds warmth and rounds out the cocoa taste
• Heavy whipping cream: whips up into a thick filling that contrasts the sponge’s lightness chill before beating for best volume
• Powdered sugar: sweetens the cream smoothly and is also used for dusting the finished roll to add a delicate touch

Instructions

Preheat and Prepare the Pan:

Begin by heating your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a 10 by 15 inch jelly roll pan carefully with parchment paper then lightly grease the surface to prevent sticking.

Beat the Eggs and Sugar:

In a large mixing bowl use an electric hand mixer to beat the eggs together with granulated sugar for about four to five minutes. You want the mixture to become thick pale and voluminous as this forms the sponge’s airy base.

Add Vanilla:

Pour in one teaspoon of vanilla extract and mix gently just until incorporated to capture its subtle aroma evenly.

Combine Dry Ingredients:

In a separate bowl whisk together the all purpose flour unsweetened cocoa powder baking powder and salt thoroughly so the baking powder is evenly distributed.

Fold Dry into Wet:

Carefully fold the dry ingredients into the egg mixture using a spatula. Mix gently just until no flour streaks remain being cautious not to deflate the air whipped into the eggs.

Bake the Batter:

Spread the batter evenly and smoothly into the prepared jelly roll pan. Place in the oven and bake for twelve to fifteen minutes or until the cake springs back lightly when you press the surface with a finger.

Roll the Warm Cake:

Once baked remove the cake from the oven immediately. While still warm flip the cake out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper then roll up the cake with the towel starting from the short end. Set aside to cool completely in this rolled shape.

Whip the Cream:

In a well chilled bowl beat the heavy whipping cream powdered sugar and half a teaspoon of vanilla extract until stiff peaks form. This means when you lift the beaters the cream stands tall without drooping.

Assemble the Roll:

Unroll the cooled cake gently and spread the whipped cream evenly all over the surface leaving a small border to prevent overflow. Then re roll the cake tightly without the towel return it seam side down to a serving platter.

Final Touch:

Dust the top with powdered sugar for a pretty finishing touch. Slice the roll carefully using a sharp knife and serve fresh.

My favorite part of this recipe is how essential rolling the cake while warm is to avoid cracks which I learned after a few trial runs. Also the light cocoa flavor combined with fresh whipped cream reminds me of special family parties where this dessert brought everyone together ending meals on a joyful note.

Storage Tips

Wrap the Swiss roll tightly in plastic wrap and keep refrigerated to maintain freshness for up to three days. For longer storage wrap again in foil and freeze for up to one month. Bring the roll back to fridge temperature overnight before slicing to prevent the cream from melting.

Ingredient Substitutions

You can swap the all purpose flour with gluten free flour blends if needed though texture may vary slightly. Coconut cream or non dairy whipped toppings work as alternatives for heavy cream for dairy free options. If you do not have powdered sugar use fine granulated sugar but ensure it dissolves fully in the cream.

Serving Suggestions

Serve slices of the Swiss roll with fresh berries or a dusting of cocoa powder for extra chocolate intensity. Pair with a cup of espresso or lightly sweetened black tea to balance the dessert’s richness. It also makes a lovely afternoon treat for gatherings or as a special ending to homemade dinners.

This Swiss roll is an elegant yet approachable dessert that consistently impresses. Enjoy serving it fresh or frozen for special occasions.

Your Recipe Questions Answered

→ How do I prevent the sponge from cracking when rolling?

Roll the cake while it is still warm and pliable, using a powdered sugar-dusted towel to help prevent sticking and cracking.

→ What is the best way to achieve stiff peaks in the whipped cream filling?

Use cold heavy whipping cream and beat it with powdered sugar and vanilla extract until firm peaks hold shape without overbeating.

→ Can I make this dessert ahead of time?

Yes, chilling the rolled cake for at least 30 minutes before slicing enhances firmness and makes for cleaner cuts.

→ What equipment is needed for preparation?

You will need a jelly roll pan, electric hand mixer, parchment paper, mixing bowls, a wire whisk, and a kitchen towel.

→ Are there any common allergens in this dish?

This dessert contains eggs, dairy, and gluten from wheat flour, so it is not suitable for those with related allergies.