Swiss chocolate roll



10 min

Baking Time

12 min



Have you ever tried making the famous Swiss chocolate roll? In this recipe, the difference is made by the excellent combination of chocolate-coffee and of course the fluffy sponge cake that you can easily achieve with @myloiagiougeorgiou flour!


For the sponge cake:

  • 4 eggs
  • 135gr. sugar
  • 25gr. seed oil
  • 63gr. of Soft flour No2 @myloiagiougeorgiou
  • 30gr. cocoa powder
  • 3gr. baking powder
  • 1gr. instant coffee
  • 3gr. salt

For the filling:

  • 200ml cream 35% fat
  • 110gr. cream cheese
  • 1 vanilla powder or 1 tsp. of vanilla extract
  • 50gr. confectioner’s sugar


For the sponge cake:

  1. Preheat the oven to 180 degrees.
  2. In a bowl, add the flour, cocoa, baking powder, salt, stir and set aside.
  3. In another bowl, add the eggs and sugar and beat in a mixer or whisk until the mixture is white and fluffy. Add the seed oil and stir. Finally add the coffee and the mixture from the bowl with the flour and whisk until all the ingredients are mixed well.
  4. Put some oil on a 30×40 cm pan and then put a baking paper on top. This helps the baking paper to stick well. Butter the baking paper well and pour the whole mixture. Bake in the oven for 12 minutes.
  5. Remove from the oven and wrap the roll with the baking paper and close well and put it in the fridge. This helps to get the shape we want so that we can put the filling inside. Let it freeze well.

For the filling:

  1. In a bowl put the cream and cream cheese and beat well until homogenised well.
  2. Add the vanilla and confectioner’s sugar and mix. Refrigerate until well frozen.

To set up:

  1. Remove the roll from the refrigerator. Unroll and remove the baking paper. Spread the filling everywhere and roll the sponge cake.
  2. Transfer to the refrigerator to freeze and serve with cocoa powder on top.

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