Cakes Recipes

Swiss roll with chocolate filling

By on 21.07.12

Swiss roll cakes are very common in chinese bakeries, but I don’t like those most of the time. The cake is plain cake and the filling is butter cream. I’m not a fan of butter cream, I think it ‘s too heavy. Other than in chinese bakeries, I don’t see swiss rolls in stores or bakeries here.

The cake I used here is a recipe I adapted from Kumigar, she made a Sakura Peach Roll Cake. Here you can watch her video. I adapted it so it’s just cake, without the sakura. I have made this cake I think four times now, two times with strawberry and whipped cream and one time with wild peaches and whipped cream. Those were very tasty as well.

Swiss roll cake with chocolate filling
For the filling:
  • 250ml heavy cream
  • 100g dark chocolate
  • 1 tbs icing sugar
For the cake:
  • 4 Eggs (Egg Whits & Egg Yolks)
  • 30+35g Sugar
  • 60ml Water
  • 40ml Vegetable Oil
  • 105g Cake Flour
  • 1TSP of Corn Starch
  • a Little bit of Vegetable Oil
For the filling:
  1. Heat the heavy cream in pan until simmer, then remove from heat and add the chocolate. Stir until the chocolate has melted completely.
  2. Cool the mixture in the fridge until cold.
  3. Once it is cooled, add one tablespoon of icing sugar and whip the mixture until it becomes fluffy.
For the cake:
  1. Preheat your over to 170 C.
  2. Add the egg yolks in a bowl with 30g sugar. Whip until it turns lighter in color.
  3. Add 60 ml water, 40ml vegetable oil and 105g cake flour and mix until incorporated. Set aside.
  4. Now whip the egg whites while gradually adding 30g of sugar, until a stiff meringue forms.
  5. Add one third of the meringue to the bowl with the egg yolk mixture and fold in, then add the rest of the meringue.
  6. Sift one teaspoon of corn starch into the bowl and fold in.
  7. Bake at 170 C for 10-15 min. (you should keep checking it, since the baking time varies a lot)
  8. Transfer the cake to a cooling rack, to cool completely.
Make the filling the night before so it can cool overnight.


Gail Ho
Mahé, Seychelles

Hello! My name is Gail, I'm a pastry chef currently working in Seychelles. I've studied industrial design engineering and the french art of pâtisserie in Paris. I've been working in Amsterdam, Paris, Biarritz and now in Seychelles.