Chocolate Swiss Roll Recipe () 2026

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  "@type": "Recipe",
  "@id": "https://www.grittychef.com/recipes/chocolate-swiss-roll-recipe#recipe",
  "name": "Chocolate Swiss Roll Recipe",
  "image": ["https://cdn.leonardo.ai/users/4a58fbf3-54bf-417d-a8aa-9bdd9b72d9ff/generations/5c1faf14-3830-40a0-ac5e-7ae6b72f8423/Phoenix_10_Image_Description_A_stunning_chocolate_Swiss_roll_c_0.jpg"],
  "author": {
    "@type": "Person",
    "name": "Peter Martin",
    "jobTitle": "Chef",
    "url": "https://www.grittychef.com"
  },
  "publisher": {
    "@type": "Organization",
    "name": "GrittyChef",
    "url": "https://www.grittychef.com",
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  "datePublished": "2026-05-23",
  "dateModified": "2026-05-23",
  "description": "Light chocolate sponge cake rolled with rich dark chocolate cream filling, dusted with cocoa and icing sugar for elegant presentation.",
  "url": "https://www.grittychef.com/recipes/chocolate-swiss-roll-recipe",
  "prepTime": "PT30M",
  "cookTime": "PT12M",
  "totalTime": "PT42M",
  "keywords": "sponge cake, rolled dessert, chocolate cream, tea towel technique",
  "recipeYield": "8 servings",
  "recipeCategory": "Dessert",
  "recipeCuisine": "British",
  "cookingMethod": "Baking",
  "nutrition": {
    "@type": "NutritionInformation",
    "calories": "380 calories",
    "carbohydrateContent": "32 g",
    "proteinContent": "7 g",
    "fatContent": "26 g",
    "saturatedFatContent": "16 g",
    "cholesterolContent": "125 mg",
    "sodiumContent": "85 mg",
    "sugarContent": "28 g",
    "servingSize": "1 serving"
  },
  "recipeIngredient": [
    "4 large eggs",
    "100g caster sugar",
    "75g plain flour",
    "25g cocoa powder",
    "1/2 tsp baking powder",
    "Pinch of salt",
    "300ml double cream",
    "2 tbsp icing sugar",
    "1 tsp vanilla extract",
    "100g dark chocolate (70% cocoa), melted",
    "Extra cocoa powder for dusting",
    "Extra icing sugar for dusting"
  ],
  "recipeInstructions": [
    {
      "@type": "HowToStep",
      "name": "Prepare tin",
      "text": "Preheat your oven to 200°C and line a 33cm x 23cm Swiss roll tin with baking parchment, ensuring the paper comes up the sides slightly. This will help you lift the sponge out later. Lightly grease the parchment with a little butter or oil."
    },
    {
      "@type": "HowToStep",
      "name": "Whisk eggs",
      "text": "In a large bowl, whisk the eggs and caster sugar together using an electric whisk for about 5-8 minutes until the mixture becomes thick, pale, and creamy. The mixture should hold its shape when you lift the whisk - this is called the ribbon stage and is crucial for a light sponge."
    },
    {
      "@type": "HowToStep",
      "name": "Sift dry ingredients",
      "text": "Sift together the plain flour, cocoa powder, baking powder, and salt into a separate bowl. This ensures there are no lumps and helps create an even texture in your sponge."
    },
    {
      "@type": "HowToStep",
      "name": "Fold flour mixture",
      "text": "Gently fold the flour mixture into the egg mixture using a large metal spoon or spatula, being careful not to knock out the air you've just whisked in. Fold in a figure-of-eight motion, turning the bowl as you go, until just combined - don't overmix as this will make the sponge heavy."
    },
    {
      "@type": "HowToStep",
      "name": "Spread in tin",
      "text": "Pour the mixture into your prepared tin and gently spread it to the corners using a palette knife or the back of a spoon. Give the tin a gentle tap on the work surface to level the mixture and remove any air bubbles."
    },
    {
      "@type": "HowToStep",
      "name": "Bake sponge",
      "text": "Bake for 10-12 minutes until the sponge springs back when lightly touched and has started to shrink away from the edges slightly. Don't overbake as this will make rolling difficult."
    },
    {
      "@type": "HowToStep",
      "name": "Prepare tea towel",
      "text": "While the sponge is baking, lay a clean tea towel on your work surface and dust generously with cocoa powder. This prevents the sponge from sticking and makes rolling easier."
    },
    {
      "@type": "HowToStep",
      "name": "Turn out sponge",
      "text": "As soon as the sponge comes out of the oven, turn it out onto the prepared tea towel. Carefully peel away the baking parchment while the sponge is still warm - this is much easier than when it's cold."
    },
    {
      "@type": "HowToStep",
      "name": "Roll in towel",
      "text": "Score a line about 2cm from one of the shorter edges - this helps start the rolling process. Starting from this scored edge, roll the sponge up tightly in the tea towel. Leave it seam-side down and allow to cool completely for at least 30 minutes - this sets the shape."
    },
    {
      "@type": "HowToStep",
      "name": "Make chocolate cream",
      "text": "For the filling, whip the double cream with the icing sugar and vanilla extract until it forms soft peaks. Don't overwhip as it can become grainy. Fold in the cooled melted chocolate gently until you have a smooth chocolate cream."
    },
    {
      "@type": "HowToStep",
      "name": "Fill sponge",
      "text": "Carefully unroll the cooled sponge and spread the chocolate cream evenly over the surface, leaving about 2cm clear at the edges to prevent spillage when rolling."
    },
    {
      "@type": "HowToStep",
      "name": "Re-roll carefully",
      "text": "Re-roll the sponge carefully but firmly, using the tea towel to help you. Don't worry if it cracks slightly - this is normal and adds to the rustic charm. Place seam-side down on a serving plate."
    },
    {
      "@type": "HowToStep",
      "name": "Chill and serve",
      "text": "Chill in the refrigerator for at least 1 hour to set the filling. Before serving, dust with icing sugar and slice with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled and enjoy within 2 days of making."
    }
  ],
  "aggregateRating": {
    "@type": "AggregateRating",
    "ratingValue": 4.9,
    "bestRating": 5,
    "worstRating": 1,
    "ratingCount": 1
  },
  "review": [
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Peter Martin"
      },
      "datePublished": "2026-05-23",
      "reviewBody": "The ribbon stage technique creates an incredibly light sponge that rolls perfectly with the rich dark chocolate cream filling.",
      "name": "Chef's Rating",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": 4.9,
        "bestRating": 5,
        "worstRating": 1
      }
    }
  ]
}


{
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  "@type": "FAQPage",
  "mainEntity": [
    {
      "@type": "Question",
      "name": "What ingredients are used in Chocolate Swiss Roll Recipe?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Key ingredients include eggs, caster sugar, plain flour, cocoa powder, baking powder, double cream, icing sugar, vanilla extract, and dark chocolate (70% cocoa). Extra cocoa and icing sugar are used for dusting."
      }
    },
    {
      "@type": "Question",
      "name": "How to cook Chocolate Swiss Roll Recipe from scratch at home?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Learn how to cook chocolate swiss roll recipe by whisking eggs and sugar to ribbon stage, folding in sifted dry ingredients, baking the sponge for 10-12 minutes, rolling whilst warm in a tea towel, then filling with chocolate cream once cooled."
      }
    },
    {
      "@type": "Question",
      "name": "What's the best technique for rolling a Swiss roll without cracking?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Roll the sponge whilst still warm in a cocoa-dusted tea towel, score a line 2cm from the edge first, and roll tightly. Let it cool completely in this shape to set before unrolling and adding filling."
      }
    },
    {
      "@type": "Question",
      "name": "How long should you whisk eggs and sugar for a perfect Swiss roll sponge?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Whisk eggs and caster sugar for 5-8 minutes using an electric whisk until thick, pale, and creamy. The mixture should reach ribbon stage where it holds its shape when the whisk is lifted."
      }
    },
    {
      "@type": "Question",
      "name": "What's the ideal baking time and temperature for chocolate sponge cake?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Bake at 200°C for 10-12 minutes until the sponge springs back when touched and starts shrinking from edges. Overbaking makes rolling difficult, so watch carefully for these visual cues."
      }
    }
  ]
}

Chocolate Swiss Roll Recipe

Learn how to make this quick and easy chocolate swiss roll recipe with fluffy sponge and creamy filling. Perfect how to cook guide for beginners. Classic dessert recipe that's simple yet impressive for any occasion.

Prep

Cook

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Kcal

Ingredients

Directions

What ingredients are used in Chocolate Swiss Roll Recipe?

How to cook Chocolate Swiss Roll Recipe from scratch at home?

What's the best technique for rolling a Swiss roll without cracking?

How long should you whisk eggs and sugar for a perfect Swiss roll sponge?

What's the ideal baking time and temperature for chocolate sponge cake?

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Chocolate Swiss Roll Recipe

Learn how to make this quick and easy chocolate swiss roll recipe with fluffy sponge and creamy filling. Perfect how to cook guide for beginners. Classic dessert recipe that's simple yet impressive for any occasion.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Chocolate Swiss Roll Recipe?

How to cook Chocolate Swiss Roll Recipe from scratch at home?

What's the best technique for rolling a Swiss roll without cracking?

How long should you whisk eggs and sugar for a perfect Swiss roll sponge?

What's the ideal baking time and temperature for chocolate sponge cake?

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