Chocolate Swiss Roll

choc-swiss-rollThe traditional Swiss roll mix is easier to handle than a meringue based roulade. Make into a Yule log, or a delicious dessert. My version (pictured) has a filling of cherry jam and a white chocolate butter cream.

Sponge can be made ahead and frozen

Cuts into 10-12 pieces.


3 large eggs
75g caster sugar
few drops vanilla extract
75g plain flour
25g cocoa powder
1tbsp warm water

35cm x 25cm swiss roll tin lined with baking parchment

Oven 200C/Gas 5/fan oven 180C

How to make it

• Whisk the eggs, sugar and vanilla with an electric mixer, until the mixture leaves a good trail.
• Sieve the flour and cocoa into the mixture and carefully fold in with the water.
• Pour into the prepared tin, push into the corners and level the mix by tilting the tin.
• Bake for 10-12 mins.
• Dust a large piece of greaseproof paper with caster sugar. Turn the cooked sponge out and carefully peel off the lining paper. Trim off the hard edges.
• Starting from one short end mark a dent about 1cm in from the end of the sponge, fold over the greaseproof paper and roll up with the paper inside the Swiss roll. Leave on a rack to cool.
• When fully cooled unroll the the Swiss roll and fill with cream and fruit of your choice and decorate.

For a Yule Log

• Make lashings of chocolate butter cream to fill and cover the Swiss roll and decorate

Turn into a decadent dessert

• Fill with whipped, sweetened fresh cream and kirsch soaked cherries before rolling up

• Cover with a chocolate ganache



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