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Chocolate Vanilla Swiss Roll


To make the cake
+   5 eggs
+   1 cup caster sugar
+   1/2 cup plain flour
+   4 tablespoons cocoa

To make the vanilla cream filling
+   1 cup cream
+   1 teaspoon vanilla essence
+   1/2 cup Icing sugar

To decorate the top of cake
+   100 grams Dark Chocolate
+   1/4 Fresh Milk


  • Preheat oven to moderately hot 180 degrees. Lightly grease a swiss roll tin approx 25 by 37cm & line the base with baking paper, extending the edges over the two long sides. Brush a bit with oil.
  • Beat the eggs & caster sugar with electric beaters for 5-8 minutes until thick & creamy.
  • Using a metal spoon, gently fold in the combined sifted flour & cocoa.
  • Spread the mixture into the tin & smooth the surface.
  • Bake for 10 -15 mins, or until the cake is just set.
  • Meanwhile, on a clean work surface, lay baking paper & sprinkle on with some caster sugar.
  • When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake as well.
  • Stand the rolled cake on a wire rack for 10 mins, then carefully unroll & allow the cake to cool to room temperature.
  • Beat the cream, icing sugar & vanilla essence until stiff peaks form.
  • Spread the cream over the cake, leaving a 1/2 inch border all the way around.
  • Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
  • Decorate with chocolate icing and refrigerate before serving.
  • Cut into slices to serve.

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