There’s something unmistakably elegant about a Swiss Roll — a dessert that feels plucked straight from a Viennese café, yet is surprisingly achievable in your own kitchen. With its delicate sponge and smooth chocolate ganache, this roll brings European patisserie flair without the formality. Think of it as a culinary train ride from your stovetop to St. Stephen’s Square.
The key lies in the sponge: soft yet structured, made airy with whipped eggs instead of leavening agents — a technique I picked up while watching a pastry chef in Salzburg. The ganache, rich and glossy, is tempered just enough to slice clean without oozing. A quick tip? Roll the sponge while still warm to avoid cracks and master that café-worthy swirl.
This dessert is ideal for dinner parties or a midweek treat when you’re craving something indulgent but refined. Pair it with espresso, or, if you’re feeling Southern, a bold chicory coffee. It’s globally inspired, locally loved, and endlessly customizable — your sweet passport to a world of flavor.
Why You’ll Be Hooked?
- I first made this on a rainy afternoon when I missed traveling — and instantly felt transported to a sidewalk café in Vienna. If you’ve ever longed for Europe from your kitchen, this one’s for you.
- The rolling technique seemed intimidating until I tried it once — now it’s therapeutic. You might surprise yourself with how easy it gets with just one go.
- I’ve swapped fillings with Nutella, whipped cream, even peanut butter — it’s a canvas, not a rulebook. You’ll love how flexible it is for your pantry.
- As someone trying to cut back on overly processed sweets, this hits the sweet spot — homemade, clean ingredients, and portion-friendly.
- It tastes like a hug — soft, chocolatey, and deeply satisfying without being too heavy.
Chocolate Swiss Roll Recipe
Equipment
- Rimmed 12×17-inch baking sheet
- Parchment paper
- Stand mixer or electric beaters
- Mixing bowls (large and medium)
- Rubber spatula
- Sifter or fine mesh sieve
- Clean kitchen towel
- Wire rack
Ingredients
Cake
- ¼ cup vegetable oil
- ¼ cup unsweetened cocoa powder
- 4 large eggs separated and at room temperature
- ½ tsp baking powder
- ½ cup all-purpose flour
- ¾ cup granulated sugar divided
- ¼ tsp salt
- 2 tsp vanilla extract
Filling
- 1 tsp vanilla extract
- ¼ cup powdered sugar
- 1½ cups heavy whipping cream
Topping
- 1 tsp vegetable oil
- ½ cup heavy cream
- ¾ cups semisweet chocolate chips or chopped bars
Instructions
- Preheat oven to 350°F.
- Grease and line a 12×17-inch baking sheet with parchment, then grease the paper.
- Beat egg whites with ¼ cup sugar until stiff peaks form (about 5 minutes).
- In another bowl, beat egg yolks, ½ cup sugar, oil, vanilla, and salt until fluffy.
- Sift flour, cocoa powder, and baking powder into the yolk mixture; mix on low speed.
- Fold egg whites into the yolk mixture in three additions until fully combined.
- Spread batter into the prepared pan and bake for 12–15 minutes, or until the cake springs back when pressed.
- Lay a clean kitchen towel on the counter and dust it generously with cocoa powder.
- Immediately after baking, loosen the cake edges, flip it onto the towel, peel off the parchment, and roll the cake up in the towel from the short end.
- Let cool for 2 hours.
- Beat heavy cream with sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream evenly, then gently roll it back up using the towel to assist.
- Place the roll seam-side down on a wire rack.
- Heat cream until steaming and pour over chocolate in a bowl and let sit for 10 minutes.
- Stir in oil until smooth.
- Pour ganache over the roll, spread to coat, and let set for 30 minutes before slicing or chilling.
Notes
- Roll the cake while it’s hot to avoid cracks—don’t wait!
- Use a scale for flour to avoid overpacking and dense sponge.
- Ensure your bowl is clean and yolk-free when whipping whites.
- Separate cold eggs but whip whites at room temperature for best volume.
| Nutrition | Value |
| Calories | 527kcal |
| Carbohydrates | 41g |
| Fibre | 3g |
| Fat | 38g |
| Protein | 7g |
| Cholesterol | 161g |
Tips To Ease Your Job!
- Prep Ahead: Measure all ingredients and line your pan before starting. Mise en place saves you from scrambling mid-recipe!
- Room Temp Matters: Let eggs and cream come to room temperature before whipping — it gives better volume and consistency.
- Use a Scale: A kitchen scale ensures accurate flour measurement, which helps avoid a dry or dense cake.
- Separate Eggs Like a Pro: Crack cold eggs — they separate more easily and reduce the risk of yolk mixing into whites.
- Use a Stand Mixer if You Can: Beating egg whites to stiff peaks is way easier and faster with a stand mixer than by hand.
