Chocolate Swiss Roll

Chocolate Swiss roll

4 Egg yolks (I used 65g eggs)
35g corn oil
40g full cream milk
1 tsp Vanilla Extract
60g Cake Flour
10g Cocoa powder

4 Egg Whites
70g Castor Sugar

Whipped non dairy cream for filling


Preheat oven 160C. (Smeg oven, middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, milk and vanilla extract. Sift in flour and cocoa powder and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion.
4. Pour the batter onto a lined and lightly greased baking tray (28cm square) Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.



  1. SD Bartlett said

    Thank you very much for the lovely recipes. I must find some time to try them instead of just drooling over your pics

    Liked by 1 person

    • jeannietay said

      yes, you should try it, you only need 30 minutes to bake this cake 😀


  2. Peggy said

    Your cake is SUPERB!!
    i wish one day, my cake can be like yours.


    • jeannietay said

      You can if you bake often enough!


  3. Mei lee said

    Hi Jeannie, thanks for sharing your recipes! How did you manage to get a perfect skin roll without tearing? The outer skin on my rolls tears every time I roll them up.😩


    • jeannietay said

      can tell me how you roll it up? immediately out of oven or cooled?


  4. Eunice Ng said

    Hi Jeannie, can you tell me how to prevent the swiss roll outer layer not to be torn when roll up. Thanks.


    • jeannietay said

      Make sure the crust is bake till golden and dry. Roll on top a grease proof paper place on a warm surface like the inverted baking sheet. THen transfer to a rack to cool.


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