Chocolate & Butter Cream Swiss Roll
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About Chocolate & Butter Cream Swiss Roll
Experience the delight of a classic Chocolate & Butter Cream Swiss Roll—a confectionery masterpiece that combines a luxuriously soft sponge cake, made extra tender with the richness of eggs, and a luscious butter cream filling. Each bite delivers a harmonious balance of chocolatey depth and creamy sweetness, making it irresistible for dessert lovers.
This elegant treat is carefully rolled and sliced, revealing beautiful spirals of sponge and butter cream that are as pleasing to the eye as they are to the palate. Perfect for special occasions or simply to indulge your sweet tooth, this Swiss roll promises a melt-in-your-mouth texture and a decadent finish to any meal.
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Recipe Time & More
Ingredients
- 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)
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Instructions
- 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 Ã- 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.
Recipe Notes
Additional Tips
- For a neater spiral and easier rolling, spread the butter cream filling while the sponge is just slightly warm but not hot; this helps prevent the cake from cracking and ensures smooth, even filling distribution.
- If you'd like a flavor twist, add a thin layer of fruit preserves (such as raspberry or orange marmalade) before spreading the butter cream—this adds a subtle tartness that beautifully balances the sweet and salty notes.
- To achieve sharp, clean slices, chill the rolled Swiss roll in the refrigerator for at least an hour before cutting and use a serrated knife wiped clean between each cut.
- For a decorative finish, dust the outside of the roll with cocoa powder or drizzle with melted dark chocolate just before serving for an elegant presentation that intensifies the chocolate flavor.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 505kcal | Carbohydrates: 86g | Protein: 8g | Fat: 16g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 9.6g | Sodium: 48mg | Sugar: 84g
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Sreemoyee Bhattacharjee
Articles: 1035 Comments
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Such a beautiful dish! Can’t wait to try it.
This is perfect! Can’t wait to taste it.
The rolls look perfect.
Such an enticing dish! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.