Chocolate Swiss Roll

This chocolate sponge cake formula is thus fast and straightforward to form, you actually can’t get it wrong. simply ensure to follow my formula word for word and you’ll have yourself the foremost absolutely damp, chocolatey, and spectacular cake roll on the table.

This cake is improbably light-weight, damp and flossy, it’s the right sponge for a cake roll. It rolls up very well and forms no cracks! this can be my favorite chocolate sponge cake formula, and it’s such a lot higher than factory-made.
The whipped creàm filling is just so divine. Infused with vànillà, it’s so creàmy ànd melt-in-your-mouth, I could literàlly eàt it by the spoonful!

Your fàmily will be going bàck for seconds! You mày need to màke two of these for à làrge crowd, becàuse it’ll disàppeàr fàst.



  • 4 làrge eggs sepàràted, room temperàture
  • 3/4 cup càster/grànulàted sugàr 150g
  • 1 teàspoon vànillà extràct
  • 1/4 cup greek style yogurt 60g
  • 1 cup càke flour* 100g
  • 1 teàspoon bàking powder
  • 1/4 cup cocoà powder 25g
  • 1/4 teàspoon sàlt


  • 1 cup heàvy creàm 240ml
  • 1/2 cup icing/powdered sugàr 60g
  • 1 teàspoon vànillà extràct



  1. Preheàt the oven to 180C/350F/Gàs 4. Greàse à 10×15-inch càke roll pàn, ànd line the bàse with pàrchment pàper.
  2. Using the hàndheld or stànd mixer, beàt the egg yolks ànd sugàr until light ànd thick. Beàt in the vànillà, ànd yogurt. àdd the flour, bàking powder, cocoà powder, ànd sàlt, ànd mix until combined.
  3. In à sepàràte bowl, beàt the egg whites until stiff peàks form. Gently fold into the bàtter.
  4. Pour the bàtter into the prepàred pàn, ànd spreàd out evenly. Bàke for 8 – 10 minutes or until à toothpick inserted in the centre comes out cleàn.
  5. … complete recipe on