Chocolate Swiss Roll

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  • 3.5 ounces Cake Flour
  • 1.5 ounces cocoa powder
  • 1/2 tsp salt
  • 5 large eggs
  • 5.5 ounces of sugar
  • 1 tsp vanilla extract
  • 5 tbsp of vegetable oil optional


  • Line a 9 x 11 baking sheet pan with parchment paper and preheat the oven to 350
  • In a mixer, mix the eggs and sugar until combined. Set the pan over a saucepan of simmering water (bowl not touching the water). Heat the egg mixture while whisking constantly until warm to the touch (about 2 minutes)
  • Remove from heat, add the vanilla and whisk the mix (in a mixer or with a handheld mixer) on medium heat until it is a very thick, foamy mix that has doubled in volume.
  • Sift the flour and cocoa powder together in a separate bowl. Gently fold in half of the flour/cocoa mix into the egg mixture. Add the rest of the flour and cocoa and fold it through the batter.
  • PLEASE NOTE - handle the batter as little as possible so as to not deflate it - about 15-20 folds each time maximum.
  • If you choose to add the oil, Gently mix the oil with about 1 cup of the batter separately. Introduce this back into the batter and fold into the batter (with as little handling as possible)
  • Immediately transfer the batter into the prepared baking pan, gently pushing the batter to the corners and making sure it is spread evenly.
  • Bake in the oven for about 15 minutes until golden brown and cooked through.
  • When the cake is ready let it cool out of the oven for a few minutes.
  • Turn it out on to a new/clean dish cloth and gently pull away the parchment paper it was baked in, but place it back on the cake.
  • While it is warm, Roll the cake up using the cloth to secure it. Cover it with the cloth and leave it to cool.
  • When you're ready to ice it, gently unroll the cake and remove the parchment paper.
  • Spread the icing on the cake surface and re-roll the cake.
  • Transfer the cake onto a serving plate, seam side down and dust powdered sugar on top.