Chocolate Swiss Roll



  • 3 eggs
  • 1cup caster sugar
  • 1cup plain flour
  • 2 tablespoons cocoa
  • 1 cup cream
  • 1 tablespoon icing sugar (plus extra to dust)
  • 1teaspoon vanilla essence


  1. Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
  2. Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
  3. Using a metal spoon, gently fold in the combined sifted flour & cocoa.
  4. Spread the mixture into the tin & smooth the surface.
  5. Bake for 10 -12 mins, or until the cake is just set.
  6. Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
  7. When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side – rolling the paper inside the cake.
  8. Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
  9. Beat the cream, icing sugar & vanilla essence until stiff peaks form.
  10. Spread the cream over the cake, leaving a 1/2 inch border all the way around.
  11. Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
  12. Refrigerate until serving – dust with extra icing sugar before serving.
  13. Cut into slices to serve.