Chocolate Roulade / Swiss Roll

In: Sweet Snacks

  Cooking temperature: 180°C



  • 6 Eggs
  • 150 g Caster Sugar
  • 50 g Cocoa Powder


  1. Preheat the oven and line a swiss roll tin with baking parchment.
  2. Separate the eggs.
  3. Beat the egg yolks with the sugar and then mix in the cocoa powder.
  4. In another bowl, whisk the egg whites until they have stiff peaks.
  5. Fold the egg whites into the chocolate mixture and pour into your swiss roll tin. Level it out, but don't be too meticulous otherwise you'll loose all the air.
  6. Bake at 180°C for about 25 mins.
  7. Let it cool in the tin - it will shrink away from the sides a bit.

Rolling Your Roulade

Cut a piece of greeseproof paper / baking parchment that is slightly larger than the cake. Place it on the work-top on top of a damp cloth. This will stop it from sliding about when you roll. Sprinkle the paper with icing sugar and turn the cake out upside down onto the sugared paper. Spread the filling onto the cake. Start rolling from the bottom, pulling the paper up as you roll.


Fillings that go well in this chocolate roulade include blackcurrant jam, whipped cream and / or Chocolate Mousse