How To Make a Swiss Chocolate Roll

Ever wanted the smell of rolls fresh from the oven right in your own home? How about a sweet chocolate goodness that’s easy to make?  A chocolate Swiss roll can be the fix you’re looking for. Believe it or not a Swiss roll is a popular dessert of the sponge cake variety. It is also known as a jelly roll in some countries.

  • Materials and ingredients. You will need a Swiss roll tin, clean kitchen towel, rubber spatula, spoon, wax paper, wire whisk or electric beater, and a mixing bowl. For the ingredients, take out 3 eggs, 1/3 cup and 5 tablespoon of castor sugar (refined white sugar), 2 tablespoons cocoa, 1/4 cup all purpose flour, 1/2 teaspoon vanilla essence, 1 tablespoon icing sugar, butter for greasing, and a cup of cream.
  • Procedure. Preheat your oven to 200 degrees Celsius. Allot around an hour for baking and prepping. Make sure all ingredients are on hand. Lightly butter a Swiss roll tin and line the base with wax paper. Give a 1 inch allowance on the two sides. With the electric beater mix, until you achieve a thick and creamy batter. Sift flour and cocoa together and fold into the batter with a spoon. Do so until just combined. Spread on the prepared buttered tin. Even out the surface with a rubber spatula. Pop into the oven for about 10-12 minutes. Don’t forget to set your timer. It is essential not to over or underbake. To check press lightly with pad of your finger there will be a slight spring to it. This is to test if it is just set. On a clean kitchen towel, place on top the wax paper. Cover evenly with the 5 tablespoons of caster sugar. Place the cooked cake gingerly and flatly on the surface.
  • Technique. Gather up the end part of the cake along with the wax paper, rolling in the short end. As you do so, the paper will be rolled in with the cake part. Let the rolled cake set for about 5 minutes. Unroll slowly and carefully the cake and set aside to cool.
  • Cream it. With your wire whisk or electric beater, beat the icing sugar and vanilla into the cream. Beat until you have stiff peaks. This means when your lift your whisk with the batter, a peak forms and holds its place. Now all you will do is spread the preparation on the flat cake. Make sure to leave a half inch border on all sides.
  • Finishing it up. With the help of the wax paper gather the end part of the cake carefully. Roll in making sure that the paper is left behind. With the edge part facing down, place on a decorative tray or platter.
  • Cool it down. To let set, store the cake in the refrigerator. Before serving, dust with the icing sugar for an attractive look.

If you have mastered this recipe into an art, you can try different variations. To add texture, nuts or dried fruit is suggested. For the cream, jellies like strawberry jam or any other fruit preserve is quite alright. The choices are limitless. This cake they say originated in Europe particularly in Germany, Austria and Hungary. Now you can say that you already share a taste of their culture in this simple yet filling dessert. You can indulge yourself a little further by putting in liqueur of your choice. This jelly roll seems to stand out because of its distinctive shape. That is why it is also known as chocolate log to most.  The next time you bake this, you can say Ho-hos!  That would basically be how we coin this cake too. A lot of fun and kids can join in for a unique baking experience.


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