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This recipe for Swiss Rolls, which is both rich and pliable, is a dessert that will take center stage at every get-together you bring it to because of its combination of these two characteristics. The chocolate sponge cake used in this roll is airy and light, and it is filled with freshly whipped cream before being rolled in ganache. Putting it together from scratch is a laughably easy process.

To make a Swiss roll, which is also known as a roll cake or a Swiss log cake, layers of sponge cake are layered with filling and rolled up before being baked. You won’t want to save this cake for only special occasions; you’ll want to cook it again and over again. It can look complicated and challenging to produce, but if you follow my directions, you’ll have no trouble at all doing so.

The filling as well as the ganache contribute a deliciously rich flavor to the light, airy, and supple consistency of the cake. Because it is so dripping with moisture and supple to the touch, you won’t even need a knife to cut into the chocolate Swiss roll cake. Make this chocolate cake as soon as possible for any person in your life who like chocolate.


  • eggs, of which the whites and yolks are both put to use in the preparation of the Swiss rolls called for in this recipe. The cake layer benefits from the airiness, softness, and lift provided by the egg whites that have been whisked.
  • Oil: The addition of oil to the cake batter ensures that the final product will be moist and easily moldable.
  • To add vanilla, invest in some good vanilla extract.
  • Cocoa powder: I like to make this cake with unsweetened cocoa powder, but you may also use cocoa that has been processed using the Dutch method in its place.
  • Baking powder that you use must be of high quality and still be within its expiration window in order to be used.
  • Flour: be sure that you only use all-purpose flour; using other types of flour, such as self-rising flour, will not provide the desired results.
  • To sweeten the whipped cream that will be used for the filling, you will want powdered sugar, which is often referred to as icing sugar or confectioners’ sugar.
  • Use heavy cream with a fat content of 35% or more, since this will ensure that the whipped cream will become thicker. There is no choice to switch to either skim or whole milk available here. It is good to have a bigger percentage. If the heavy cream is not refrigerated, there may be a reduction in the amount of whipped cream that can be produced.
  • When it comes to the chocolate, I suggest using Ghirardelli chips or bars due to the silky consistency of the chocolate and its capacity to melt.


For the Cake:

  • 4 large eggs separated and at room temperature
  • ¾ cup granulated sugar divided (150g)
  • ¼ cup vegetable oil (60ml)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup all-purpose flour (60g)
  • ¼ cup unsweetened cocoa powder (25g)
  • ½ teaspoon baking powder

For the Whipped Cream Filling:

  • 1½ cups heavy whipping cream (360ml)
  • ¼ cup powdered sugar (30g)
  • 1 teaspoon vanilla extract

For the Topping:

  • ¾ cup semisweet chocolate chips or chopped bars (135g)
  • ½ cup heavy cream (120ml)
  • 1 teaspoon vegetable oil


  • Calories: 527kcal 
  • Carbohydrates: 41g 
  • Protein: 7g 
  • Fat: 38g 
  • Saturated Fat: 20g 
  • Polyunsaturated Fat: 6g 
  • Monounsaturated Fat: 10g 
  • Trans Fat: 0.1g 
  • Cholesterol: 161mg 
  • Sodium: 154mg 
  • Potassium: 239mg 
  • Fiber: 3g 
  • Sugar: 31g 
  • Vitamin A: 1018IU 
  • Vitamin C: 0.4mg 
  • Calcium: 83mg 
  • Iron: 2mg


Prep Time 20 minutes

Cook Time 15 minutes

Set and Chill Time 2 hours 30 minutes

Total Time 3 hours 5 minutes

Servings 8 servings

Calories 527kcal


  • 12×17-inch or half-sheet-sized rimmed baking sheet
  • Parchment paper
  • Mixing Bowls
  • Electric hand or stand mixer
  • Tea towel
  • Wire cooling rack
  • Offset spatula


  1. To begin, place the egg whites and 1/4 cup of sugar in the bowl of a stand mixer that is equipped with the whisk attachment. Whip the egg whites on high speed until stiff peaks form.

2. Then, transfer the egg yolk mixture to a second, larger dish and whisk in the remaining half cup of sugar, the oil, the vanilla extract, and the salt until smooth. Beat with a high speed to create clouds that are fluffy and light.

3. After the egg yolks and sugar have been mixed together, the flour, cocoa powder, and baking powder should be sifted in and then mixed on a low speed until they are just barely integrated.

4. In three separate additions, carefully fold the egg whites into the mixture of yolks until there are no visible white streaks.

  1. Distribute the batter in a uniform layer on a baking sheet with a rim that measures 12 by 17 inches and has been greased and lined with parchment paper. After 12–15 minutes in the oven, the cake is ready when it springs back to its original shape when lightly touched.

6. Sprinkle some cocoa powder on a clean, smooth kitchen towel and spread it out on the counter where it will be easily accessible.

7. When the cake has finished baking, step number seven, remove it from the pan by first loosening it from the sides of the pan with a knife. In order to serve, invert the cake onto a kitchen towel that has powdered sugar dusted over it. Using the towel, roll the cake into a log shape, starting at one of the shorter ends and working your way up. Because the cake needs to be refrigerated for at least two hours, you should roll it up and maintain it like so throughout that period.

8. Whip the cream, sugar, and vanilla in a medium bowl until it forms stiff peaks, then set it aside while you prepare the filling. After it has cooled, delicately unroll the cake into a rectangle. Spread a very thin layer of whipped topping over the whole surface of the cake. With the assistance of the towel, roll the cake back into the shape of a log. After you have rolled out the cake, place it on a cooling rack.

  1. To prepare ganache, start by melting the cream and then pouring it over the chocolate. Allow it to rest for ten minutes. Toss in the oil, and then toss everything together to ensure that it is all incorporated.

10. Apply the ganache on the cake by pouring it over the top and moving it about with a spoon after it has been well distributed. Please allow the ganache to rest until it has almost entirely hardened. You have the option of serving the Swiss roll at room temperature or chilling it in the refrigerator before serving it cold.


  • Immediately after removing the cake from the oven, begin rolling it up so that it may be served. If you let it cool for any period of time at all, you increase the likelihood that it may break when you roll it or unroll it.
  • Taking measurements of flour with a scale, which is the most accurate way to do so, is recommended if you want to avoid producing a dense cake. Flour can be measured by the spoonful, first by fluffing it with the spoon, and then by leveling it off with the knife if you do not have a scale. By carrying out the procedure in this fashion, you will eliminate the possibility of overfilling the measuring cup by accident.
  • A basin that is completely clean and dry is required in order to properly beat the egg whites. In addition to this, there must not be any evidence of yolk in the egg whites at all. If there are any residues of yolk in the bowl, you won’t be able to successfully beat up the whites even if you give it your all.
  • Although cold eggs are simpler to separate, the volume of egg whites produced by eggs at room temperature is greater. I believe that it would be most beneficial to divide them up in advance.
  • A sufficient amount of cocoa powder should be sprinkled on the cloth in order to prevent the cake from clinging to it.
  • Tap the sheet pan on the counter in a soft and even motion to remove any air bubbles that might be trapped in the batter. If there are air bubbles in the cake, it will crumble when you try to roll it.
  • Extracts can be mixed into the whipped filling in order to give it a different flavor. Either peppermint or almond extract is a good choice; you can’t go wrong with either one. The whipped cream filling can be flavored with any jam, fruit, or liqueur of your choosing. This is completely customizable.
  • To decorate the top of the Swiss roll, you can use any combination of the following: cocoa powder, powdered sugar, fresh fruit, crushed candy canes, crushed cookies, chocolate curls, and many more. You’ll get the greatest results if you add it in before the ganache has a chance to set.


Why did my cake end up in crumbs?

If your cake has been baked for too long, you run the risk of it cracking when you try to roll it. A dry cake has a greater potential for developing cracks in it. If you wait too long before rolling the cake, it will become fragile and break apart. But even if the cake falls apart, the world won’t end even if that happens. The chocolate ganache is an excellent tool for hiding any imperfections.

There is a possibility that the parchment will become stuck; then what?

If after 30 minutes your cake is still adhering to the parchment paper, it most likely requires a few more minutes in the oven. If the top of the cake is dry enough, it should spring back to its original shape after being gently pressed.

When is the optimal time to consume the jelly roll cake?

You may store this in the refrigerator for up to three days if it is covered. To prevent the cake from becoming dry and crumbly, either carefully wrap it in plastic wrap or keep it in a container that cannot let air in.

Is it feasible to put this cake in the freezer?

This recipe for Swiss rolls is one that can be effectively frozen. Wrap in plastic wrap and then a double layer of foil for the greatest amount of time that it may be kept in the freezer (up to three months). Put it in the refrigerator the night before you want to eat it so that it can chill completely.

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