How To Make A Chocolate Swiss Roll Recipe

How To Make A Chocolate Swiss Roll Recipe

This is one of my favourite recipes of all time. A quick tip to get the swiss roll off the Greaseproof paper when it is cooked is to slightly dab it with water. This will create steam which will help the swiss roll release more easily.


  • 75g Flour
  • 100g Castor Sugar
  • 4 Eggs
  • 25ml Water
  • 25g Cocoa Powder
  • 200g Butter Cream


  1. Sieve together the flour and cocoa powder.
  2. Grease a baking tray and line it with greaseproof paper.
  3. Place the eggs and the sugar into a hand bowl and whisk over a saucepan of hot water until the mixture thickens and forms ribbons.
  4. Remove from the heat and continue whisking until the mixture is cold and has increased in volume six fold.
  5. Bring the water to the boil and whisk into the mixture.
  6. Lightly fold in the flour and cocoa mixture with a metal spoon.
  7. Pour the mixture into the prepared baking tray ensuring that the mixture is to the edges and level. Bake in an oven at 220°C for 8 minutes.

Recipe Rating

5 stars from 2 ratings of Chocolate Swiss Roll

Comments 5 comments

jayjay40 profile image

jayjay40 6 years ago from Bristol England

Nice recipe, but how do you roll it, I always get in a terrible mess.

Super Chef profile image

Super Chef 6 years ago from Around the world Author

You simply roll the Swiss roll slowly peeling away the greaseproof paper as you do so sometimes adding some water to the greaseproof paper whilst it is still hot will make it easier. Hope this helps.

ermalys carrasquillo 6 years ago

i love swiss rolls 4 my b day i want 12 boxes since im turning 12

chani 5 years ago

Sorry to say this but mine ended up with a texture worse than a pan cake.. I make quite good cakes but this was my first try with swiss rolls

Super Chef profile image

Super Chef 5 years ago from Around the world Author

Chani, I'm sorry to hear yours turned out like a pancake I have used this recipe for numerous years without any hiccups.

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