Swiss Roll Cake Recipes

Oh-so-Chocolatey Swiss Roll by @LifeOnTheHill

A rich and totally irresistible dessert combining soft, fluffy sponge cake, a creamy filling and covered in chocolate ganache. Perfect the chocolate lovers everywhere
  • Preparation time: 15 minutes
  • Cooking time: 12 minutes
  • Total time: Approx. 30 minutes
PREPARATION TIME:
15 minutes
COOKING TIME:
12 minutes
TOTAL TIME:
Approx. 30 minutes

Preheat the oven to 170°C

Ingredients

For the swiss roll:

  • 4 large eggs
  • 115g Caster sugar
  • 60g Self-raising flour
  • 15g Cocoa powder

 

For the filling:

  • 250ml Double cream
  • 2 tsp Cocoa powder

 

For the ganache:

  • 150g Dromona Butter
  • 150g Icing Sugar
  • 150g Chocolate, melted

Made for sharing:

A nod to the classic childhood favourite that’s oh-so-chocolatey it won’t last long!

How It’s Done:

  1. Whisk the eggs and sugar on high for 4-5 minutes.
  2. fold in the flour and cocoa gently using a metal spoon.
  3. Pour the mixture into a large lined swiss roll tin, spreading gently out to the edges.
  4. Bake at 170°C for 12 minutes.
  5. Turn the cake out onto a clean tea towel, removing the baking parchment and roll from the short end into a cylinder, with the cloth inside, and leave to cool.
  6. For the filling, whip the cream, adding in the 2 tsp cocoa powder until thick.
  7. Gently unroll the sponge, spread the cream over and gently re-roll.
  8. Cover with chocolate ganache and a sprinkling of crushed mini eggs (optional)

Oh-so-Chocolatey Swiss Roll by @LifeOnTheHill

A rich and totally irresistible dessert combining soft, fluffy sponge cake, a creamy filling and covered in chocolate ganache. Perfect the chocolate lovers everywhere
PREPARATION TIME:
15 minutes
COOKING TIME:
12 minutes
TOTAL TIME:
Approx. 30 minutes

Preheat the oven to 170°C

Ingredients

For the swiss roll:

  • 4 large eggs
  • 115g Caster sugar
  • 60g Self-raising flour
  • 15g Cocoa powder

 

For the filling:

  • 250ml Double cream
  • 2 tsp Cocoa powder

 

For the ganache:

  • 150g Dromona Butter
  • 150g Icing Sugar
  • 150g Chocolate, melted

How It’s Done:

  1. Whisk the eggs and sugar on high for 4-5 minutes.
  2. fold in the flour and cocoa gently using a metal spoon.
  3. Pour the mixture into a large lined swiss roll tin, spreading gently out to the edges.
  4. Bake at 170°C for 12 minutes.
  5. Turn the cake out onto a clean tea towel, removing the baking parchment and roll from the short end into a cylinder, with the cloth inside, and leave to cool.
  6. For the filling, whip the cream, adding in the 2 tsp cocoa powder until thick.
  7. Gently unroll the sponge, spread the cream over and gently re-roll.
  8. Cover with chocolate ganache and a sprinkling of crushed mini eggs (optional)

Made for sharing:

A nod to the classic childhood favourite that’s oh-so-chocolatey it won’t last long!

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