Chocolate & Butter Cream Swiss Roll

Chocolate & Butter Cream Swiss Roll - Plattershare - Recipes, food stories and food lovers
A soft sponge cake that uses eggs to give the softness, filled with a butter cream filling and sliced.
4.30 from 7 votes
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Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Served As: Desserts
Recipe Cuisine Type: Confectionery
Recipe Taste: Sweet
Servings 6


  • 1/4 cup Sponge Cake or flour for the flour th
  • 2 tbsp Corn Flour
  • 2 tbsp Cocoa Powder
  • 1/8 tsp Salt th, or as per taste
  • 1/2 cup Sugar
  • 2 Eggs
  • 2 Egg Whites
  • 3 Egg yolk
  • 1 tsp Vanilla Extract
  • 1/2 cup Unsalted Butter or cream, or frosting, or butter cream frosting butter
  • 2 cup Icing Sugar
  • 2 tsp Vanilla Extract
  • 2 tbsp Cream
  • Color any colour - i have used pink gel colour color


  • Sieve the flour, cocoa powder, Cornflour, salt together. Keep aside. Remove 1 tbsp out of the sugar and keep aside too.
  • Whisk the eggs, yolks, sugar and vanilla extract together until it is pasty and falls back like ribbon.
  • Add the flour mix in 2 parts into the egg mixture, fold it in.
  • Now whisk the egg whites with the 1 tbsp of sugar, till it reaches firm peaks. Mix this into the flour mix.
  • Pour this into a rectangular tin (43 cm × 30 cm) lined with butter paper.
  • Bake this for 6-7 minutes in a preheated oven at 220 degree Celsius. Sprinkle icing sugar on the sponge after it is removed immediately.
  • Invert it on another sheet of butter paper and remove the bottom lining. Roll the sponge cake along with the paper and cover it with a foil, leave it to cool.
  • Now for the filling, whisk butter until soft, add the sugar and whisk until fluffy. Add the vanilla, cream and the colour. Give it a mix.
  • Once the cake is cold, spread the icing on it and roll it. Chill and cut into pieces.
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4.30 from 7 votes

Sreemoyee Bhattacharjee
Sreemoyee Bhattacharjee

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