Chocolate Swiss Roll

Chocolate Swiss Roll Recipe tastes yum, soft, full of flavor and chocolates. Once you make swiss roll you could use any fruit jam of your choice. You cold frost the roll with white chocolate, cream frosting Or any frosting of your choice.

Recipe Ingredient

  • 75 gms flour
  • ½ t/s baking powder
  • a pinch of salt
  • 3 egg whites
  • 3 egg yolks
  • 45 gms caster sugar + 1 tbsp caster sugar for sprinkling
  • 1 tbsp milk
  • 1 tbsp vanilla essence
  • 1 tbsp cream of tartar
  • 1 tbsp blueberry jam + 1 tbsp rum
  • 1 tbsp desiccated coconut flakes
  • 200 gms dark chocolate
  • some cherries for garnishing
  • Equipment’s Required: 1 damp towel
  • 1 baking tray
  • 2 parchment Or butter paper
  • electric beater

How to make the recipe?

  1. Preheat the oven for 20 mins at 180 °C before baking. Grease a swiss roll pan Or tray with oil. Place a parchment / butter paper which is large in size over the greased tray.
  2. Beat yolks separately until pale yellow on medium speed with a beater. Now add half of sugar and sugar beat until light and creamy.
  3. Put milk into beaten egg yolks and mix well.
  4. Time to beat egg whites ensure you use a dry and clean beater. Beat egg whites until light and fluffy. Now add cream of tartar and beat until they are creamy.
  5. At this stage add rest of sugar.
  6. Beat egg whites till they look like soft peaks.
  7. Slowly fold flour into batches of three into the egg-milk mixture. Lastly add vanilla essence and fold egg whites gently. Please don’t over-mix the batter else you will have a hard cake.
  8. Pour into the greased pan leaving some space for it to rise. If any batter remains don’t pour over the pan keep it for later. Bake at 180°C for 7 to 8 mins Or until toothpick comes out clean.
  9. Allow to cool for 5 mins. Place a damp towel over a wide surface. Grease a butter paper and place over damp towel.
  10. Gently unmould the cake over the greased butter paper. Now remove the baking paper gently.
  11. Mix blueberry jam with rum. Sprinkle some desiccated coconut. Spread all over the cake.
  12. With the help of damp towel and greased butter paper start folding the cake from one end to another end forming a log. If it has any crack it’s fine don’t worry.
  13. Place this log over a greased dish and chill in the fridge for 30 mins.
  14. Meanwhile double boil the chocolate until it melts Or microwave for a minute. Spread the melted chocolate all over the chilled swiss roll with the help of spatula Or flat knife.
  15. Allow to chill for an hour Or so. Very soon the chocolate will solidify.
  16. Now sprinkle some caster Or icing sugar over the cake. Decorate with cherries and white chocolate.
  17. Slice and serve the chocolate swiss roll warm Or chilled.

Step by Step recipe details below:

1. Preheat the oven for 20 mins at 180 °C before baking. Grease a swiss roll pan Or tray with oil. Place a parchment / butter paper which is large in size over the greased tray. Grease the paper too.

Chocolate Swiss Roll

2. Beat yolks separately until pale yellow on medium speed with a beater. Now add half of sugar and  beat until light and creamy.

Chocolate Swiss Roll

3. Put milk into beaten egg yolks and mix well.

Chocolate Swiss Roll

4. Time to beat egg whites ensure you use a dry and clean beater. Beat egg whites until light and fluffy.

Chocolate Swiss Roll

5. Now add cream of tartar and beat until they are creamy.

Chocolate Swiss Roll

6. At this stage add rest of sugar.

Chocolate Swiss Roll

7. Beat egg whites till they look like soft peaks.

Chocolate Swiss Roll

8. Slowly fold flour into batches of three into the egg-milk mixture. Lastly add vanilla essence and fold egg whites gently. Please don’t over-mix the batter else you will have a hard cake.

Chocolate Swiss Roll

9. Pour into the greased pan leaving some space for it to rise. If any batter remains don’t pour over the pan keep it for later. Bake at 180°C for 7 to 8 mins Or until toothpick comes out clean.

Chocolate Swiss Roll

10. Allow to cool for 5 mins. Place a damp towel over a wide surface. Grease a butter paper and place over damp towel.

Chocolate Swiss Roll

11. Gently unmould the cake over the greased butter paper. Now remove the baking paper gently.

Chocolate Swiss Roll

12. Mix blueberry jam with rum. Spread the mixture with a spatula.

Chocolate Swiss Roll

13. Sprinkle some desiccated coconut. Spread all over the cake.

Chocolate Swiss Roll

Time to serve and ready to eat

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