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Chocolate Roll

In this recipe, we take a classic Swiss roll format and pimp it up with a chocolate Genoise sponge filled with a vanilla flavoured Chantilly cream. This simple tea-time treat, or quick dessert, can be on the table in 45mins and is sure to be a real crowd-pleaser. There are only four simple, store-cupboard ingredients in the sponge, a kind of simplified Genoise, but the flavour and texture are amazing. It’s also a useful technique to learn as the ‘thin Genoise sponge thing’ forms the basis of a whole range of French patisserie... but never rolled up - that's a British custom! The whole thing is brought together beautifully with the smooth, vanilla hit from the Chantilly cream. You're going to love it, and so will everyone else!


50g Plain flour
25g Cocoa powder
75g Caster sugar
3x Free-range eggs (medium)

For the Chantilly cream filling:
250ml Double cream
30g Icing sugar
A good squeeze of vanilla extract

Baking tray dimensions: 33cm (L) x 23cm (W) x 2.5cm (D)

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  1. Prepare the swiss roll tin by lightly greasing with butter. Cut a rectangle of baking parchment and place this in the bottom of the tin. Preheat the oven to 180℃ (356℉).
  2. Break the eggs into the bowl of the stand mixer and add the sugar. Mix, using the whisk attachment, until the volume has increased significantly and the mixture is light, airy and pale and holding soft peaks.
  3. Remove the bowl from the stand mixer and gently sift the cocoa powder and flour on top of the egg mixture. Gently fold the dry ingredients into the egg mixture with a spatula or metal spoon until all combined. Try not to knock out the air from the mixture.
  4. Scrape the mixture into the swiss roll tin and level it out with a small pallet knife. Bake, in the centre of the oven, at 180℃ for 10mins.
  5. Remove from the oven and allow to cool in the tin for 5-10mins before turning out onto a piece of baking parchment set on top of a cooling rack.
  6. Peel off the parchment from the bottom of the sponge and tidy up the edges with a sharp knife if required.
  7. Whilst the sponge is cooling, make the Chantilly cream. Place the double cream in a bowl and add the icing sugar and vanilla extract. Whisk by hand, or with an electric whisk, until holding peaks. You want a nice, spreadable, consistency.
  8. Place a clean tea-towel on the work surface and, using the baking parchment, transfer the sponge to the tea-towel. Spread a generous layer of the cream over the sponge. Using the tea-towel and baking parchment to assist, roll up the sponge to encase the cream leaving it with the seam to the bottom. You should expect some splitting of the sponge but, if you’re gentle, it should roll into a nice tight log-shape.
  9. You can decorate the top of the roll with some icing sugar, cocoa powder or some chocolate curls but this is optional.
  10. Cut into thick-ish slices and serve immediately to your adoring hordes of fans who will be amazed at your culinary skills! Enjoy...

Watch us make this on YouTube


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Chocolate roll×
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Chocolate Roll