Chocolate Swiss Roll Recipe

This chocolate swiss roll recipe can made with or without the strawberries and chocolate curls.


3 eggs
1/2 cup caster sugar (fine sugar)
1/4 cup all purpose flour
2 Tablespoons cocoa powder

1 cup heavy cream
1 Tablespoon icing sugar (plus extra to dust)
1/2 teaspoon vanilla extract

*Optional - fresh strawberries and chocolate curls



Preheat oven to 350 degrees F.

Lightly grease a 12x10 inch jelly roll tin and line the base with parchment paper, extending the edges over the two long sides.

In a bowl sift together the flour and cocoa. Set aside.

In a mixing bowl, beat the eggs and the caster sugar with electric beaters until thick & creamy.

Using a metal spoon, gently fold in the combined sifted flour & cocoa.

Spread the mixture into the prepared tin & smooth the surface.

Bake for 10-12 mins, or until the cake is just set.

Meanwhile, place a clean tea towel on a work surface, cover with parchment paper & sprinkle with confectioners' sugar.

When the cake is cooked, turn it out immediately onto the confectioners' sugar.

Roll the cake up from the short side - rolling the paper inside the cake.

Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.


Chill a bowl and the beaters in the freezer for 15 minutes. Pour in the heavy cream, icing sugar & vanilla essence until stiff peaks form.

Spread the cream over the cake, leaving a 1/2 inch border all the way around.

*Optional, if using fresh strawberries, chop the berries and put a few in with the whipped cream when you do the roll up.

Re-roll the cake. Place the cake seam-side down onto serving tray.

Refrigerate until serving.

If using strawberries and chocolate curls, decorate when you serve.