Chocolate Swiss Roll


3 eggs
1/2 cup (100g) caster sugar
1/2 cup (75g) plain flour
1/4 cup (30g) cocoa powder
1 tablespoon boiling water
Cocoa powder, to dust
Chocolate cream

300ml thickened cream
1 tablespoon icing sugar mixture
1 1/2 tablespoons dark cocoa powder


  • Preheat oven to 200C. Grease and line the base and sides of a 25 x 30cm Swiss roll pan with baking paper.

  • Use an electric mixer to whisk the eggs and sugar and mixture is thick and pale and doubled in size.

  • Sift the combined flour and cocoa powder over the egg mixture, pour the boiling water down the side of the bowl. Use a metal spoon or a balloon whisk to gently fold until almost combined. Pour into the prepared pan, gently smooth the surface. Bake in preheated oven for 10-12 minutes or until the surface is dry to the touch.

  • Meanwhile, sprinkle a large sheet of baking paper with extra caster sugar. Turn the hot sponge out onto the sugared paper. Remove the baking paper. Using the paper as a guide, roll the sponge from a short end into a log. Set aside to cool completely.

  • To make the chocolate cream, use an electric mixer to whisk the combined cream, sugar and cocoa powder until firm peaks form

  • Unroll the sponge onto a clean work surface. Spread the chocolate cream over the sponge, leaving a 2cm boarder at the end. Roll sponge to enclose filling. Place on a serving plate. Dust with icing sugar to serve.

1 Comment (+add yours?)

  1. MA & PA FARMERS (@lutajobe)
    Apr 29, 2015 @ 19:47:54

    Not sure whether to make the pavlova or this first. Love Swiss roll, with LOTS of fresh cream


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