Chocolate Strawberry Swiss Roll (Chocolate Cake Roll)

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Yield

1 roll (8–10 slices)
Prep time: 30 min
Bake time: 10–12 min
Chill time: 1 hour

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Ingredients

Chocolate Sponge Cake

• 4 large eggs (room temperature)

• 100 g (½ cup) granulated sugar

• 1 tsp vanilla extract

• 60 g (½ cup) all-purpose flour

• 20 g (¼ cup) unsweetened cocoa powder

• 1 tsp baking powder

• ¼ tsp salt

• 2 tbsp milk

• 2 tbsp vegetable oil

Whipped Cream Filling

• 240 ml (1 cup) heavy whipping cream (cold)

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

Strawberry Filling

• 200 g fresh strawberries, sliced

Decoration

• Extra strawberries

• Powdered sugar for dusting

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Equipment

• 10x15 inch (25x38 cm) jelly roll pan

• Parchment paper

• Clean kitchen towel

• Electric mixer

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Instructions

1. Prepare the pan

1. Preheat oven to 180°C / 350°F.

2. Line the jelly roll pan with parchment paper and lightly grease.

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2. Make the chocolate sponge

1. In a large bowl, beat eggs and sugar with an electric mixer for 5–7 minutes until pale, thick, and tripled in volume.

2. Add vanilla and mix gently.

3. Sift together:

   • Flour

   • Cocoa powder

   • Baking powder

   • Salt

4. Gently fold dry ingredients into the egg mixture using a spatula.

5. Mix milk and oil together, then fold into batter carefully.
   Batter should stay light and airy.

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3. Bake

1. Pour batter evenly into prepared pan and spread gently.

2. Bake 10–12 minutes until the cake springs back when touched.

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4. Roll while warm (very important!)

1. Lay a clean towel on the counter and dust with powdered sugar.

2. Immediately invert hot cake onto the towel.

3. Carefully peel off parchment paper.

4. Roll cake with the towel inside from the short side.

5. Let cool completely (prevents cracking).

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5. Make whipped cream

1. Beat cold heavy cream until soft peaks form.

2. Add powdered sugar and vanilla.

3. Beat to medium-stiff peaks.

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6. Fill the cake

1. Carefully unroll the cooled cake.

2. Spread whipped cream evenly, leaving 2 cm border.

3. Arrange sliced strawberries evenly.

4. Roll cake back tightly (without towel).

5. Wrap in plastic wrap and chill 1 hour.

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7. Decorate

• Dust with powdered sugar

• Top with whipped cream and fresh strawberries

Slice and serve chilled.

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Tips for Perfect Swiss Roll

• Overbaking causes cracks → keep baking time short.

• Rolling while warm is the secret to flexible sponge.

• Chill before slicing for clean cuts.