Recipe Exchange: Chocolate Swiss Roll Cake

So this past weekend was my sweetie’s birthday and I made a Chocolate Roll Cake for him from my Kitchenaid Instruction and Recipe Book. More about that in yesterday’s post. But today is Old Fashioned Recipe Exchange day with the Little House on the Prairie Living linkup, so I thought I’d share the recipe with you.

List of Ingredients

  • 4 eggs, separated
  • 3/4 cup sugar, divided
  • 1/2 tsp vanilla
  • 3/4 cup cake flour (cake flour really works best)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup cocoa
  • — Whipped Cream Filling —
  • 1 cup heavy cream
  • 1/4 tsp vanilla
  • 3 Tbsp sugar



  1. Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until light and lemon colored, about 2 minutes. Continuing on Speed 8, gradually sprinkle in 1/4 cup sugar and vanilla and beat 2 minutes more. Remove from bowl and set aside.
  2. Place egg whites in clean mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until whites begin to hold shape. Continuing on Speed 8, gradually sprinkle in remaining sugar, whipping until stiff but not dry. Fold egg yolk mixture into egg whites. Sift flour, baking powder, salt and cocoa together. Fold into egg mixture.
  3. Line a 10 1/2 x 15 1/2  x 1-inch jelly roll pan with waxed paper or parchment paper and grease. Pour batter into pan and bake at 375 degrees  F for 10 to 12 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar/icing sugar. Remove waxed paper, and roll cake and towel together; cool completely.
  4. When cool, unroll cake and spread with Whipped Cream Filling. Re-roll and sprinkle with powdered sugar.
  5. To prepare Whipped Cream Filling:
    Place cream and vanilla in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until cream begins to thicken. Continuing on Speed 8, gradually sprinkle in sugar, whipping until stiff.Yield: 10 (1-inch-thick) slices

You can use all purpose flour if you have to, but it won’t be as light. Our store didn’t have cake flour, and I didn’t plan ahead enough for a trip into town, so I used all purpose and sifted it 3 times through. I also topped the slices with ganache I made for my father-in-law for Father’s Day.

You could also change the recipe up by adding peppermint oil, coffee, cinnamon, etc.

My gathered ingredients:

The fluffy egg whites:

The fluffy chocolate batter:

All rolled up:


I added special mushrooms (Chocorooms from Cost Plus World Market), some of which I covered with red icing and dots.

And at the last minute we added a skier from the Tahoe Joe’s yummy cake dessert!

We only used 2 candles since there wasn’t much space left on the cake.

The Ganache:

This is actually a pretty easy cake . It just has some careful, specific steps. But don’t be intimidated, try it and enjoy!

Little House Living

I’m also linking up with Prairie Homestead:


And Growing Home Teach Me Tuesdays:

Growing Home


2 thoughts on “Recipe Exchange: Chocolate Swiss Roll Cake

  1. Looks amazing! I am a pretty experienced baker but have never attempted a jelly-roll style cake. They always have seemed so intimidating to me! But, looking at your step-by-step photos makes it seem a little less “scary”. Was the recipe good?? I think I may want to try to tackle something like this for my hubby’s birthday in a couple of weeks…

    • I’ve used this same recipe several times and it’s always a hit! It really isn’t hard, just precise. Read through the recipe a couple of times first, use cake flour and it’s a “piece of cake”! And as you see, it’s impressive!!

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