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Chocolate Swiss roll cake with a soft cocoa sponge, creamy vanilla filling, and glossy chocolate glaze topped with chocolate shavings, sliced to reveal a spiral pattern

Chocolate Swiss Roll Cake With Light Sponge and Cream Filling - A Soft, Chocolaty Classic

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Prep Time 20 minutes
Cook Time 12 minutes
Cooling & Chilling Time 1 hour
Total Time 1 hour 32 minutes
Course Dessert
Cuisine European, Swiss-inspired
Servings 8 Slices

Ingredients
  

  • For the chocolate sponge:
  • 4 large eggs, room temperature
  • 100 g (1/2 cup) granulated sugar
  • 1 tsp vanilla extract
  • 30 g (1/4 cup) unsweetened cocoa powder, sifted
  • 70 g (1/2 cup) all-purpose flour, sifted
  • 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 2 tbsp milk, room temperature
  • 2 tbsp neutral oil (such as canola or sunflower)
  • For the cream filling:
  • 240 ml (1 cup) cold heavy cream
  • 60 g (1/2 cup) powdered sugar
  • 1 tsp vanilla extract
  • 120 g (1/2 cup) cold mascarpone or cream cheese (optional but recommended for stability)
  • For finishing:
  • Powdered sugar or cocoa powder for dusting
  • Optional: thin chocolate glaze or melted chocolate drizzle

Instructions
 

  • Prep your pan and oven: Heat oven to 375°F (190°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment, leaving overhang on the long sides. Lightly grease the parchment.
  • Mix dry ingredients: In a bowl, whisk cocoa, flour, baking powder, and salt until combined. Sift if lumpy. Set aside.
  • Whip eggs and sugar: In a large bowl, beat eggs, sugar, and vanilla on high speed for 5–7 minutes until pale, thick, and tripled in volume. The mixture should ribbon off the whisk.
  • Fold in dry mix: Sift the dry ingredients over the egg mixture in two additions. Gently fold with a spatula, turning the bowl and cutting through the center to keep the batter airy.
  • Add milk and oil: In a small cup, whisk milk and oil. Stir a spoonful of batter into it, then fold this mixture back into the main batter just until blended. Do not overmix.
  • Spread and bake: Pour batter into the pan and smooth to the corners. Tap the pan once to release large bubbles. Bake 9–12 minutes until the top springs back and a toothpick comes out with a few moist crumbs.
  • Prepare for rolling: While the cake bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar or cocoa. You can also use a fresh sheet of parchment.
  • Turn out the cake: Remove the cake and run a knife around the edges. Invert it onto the sugared towel or parchment. Peel off the baking parchment carefully.
  • Roll while warm: Starting from a short side, roll the cake up with the towel or parchment inside. Roll gently but snugly. Let it cool completely on a rack, seam-side down, about 45–60 minutes.
  • Make the filling: In a chilled bowl, beat mascarpone (or cream cheese) with powdered sugar and vanilla until smooth, 15–30 seconds. Add cold heavy cream and whip to medium-stiff peaks. Do not overwhip.
  • Unroll and fill: Carefully unroll the cooled cake. Spread the cream evenly, leaving a 1/2-inch border on the far edge to avoid overflow.
  • Reroll and chill: Roll the cake back up without the towel. Wrap in parchment or plastic and chill for 30–60 minutes to set.
  • Finish and serve: Trim the ends for clean edges. Dust with cocoa or powdered sugar, or drizzle with a thin chocolate glaze. Slice with a sharp, serrated knife, wiping the blade between cuts.