Chocolate and raspberry Swiss roll

A beautiful chocolate sponge cake roll filled with whipped cream and fresh berries.

By Jennene Plummer
  • 15 mins preparation
  • 15 mins cooking
  • Makes 1
  • Print


Chocolate & raspberry swiss roll
  • 3 eggs
  • 1/2 cup caster sugar, plus ¼ cup extra
  • 1/2 cup self-raising flour
  • 2 tablespoon cocoa powder
  • 2 tablespoon hot water
  • 300 millilitre cream, whipped
  • 1 cup frozen raspberries


Chocolate & raspberry swiss roll
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 26cm x 32cm Swiss roll pan. Line with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar, beating until thick and pale. Mixture should hold its shape (this can take up to 10 minutes).
  • 3
    Sift flour and cocoa together onto a piece of baking paper. Fold lightly into egg mixture, followed by water.
  • 4
    Pour mixture into prepared pan. Bake for 12-15 minutes until sponge springs back when lightly touched.
  • 5
    Line a soft, clean tea towel with baking paper. Sprinkle with extra sugar. Turn cake out onto sugar. Remove lining. Trim edges of cake. Roll up from long side, using tea towel as a guide.
  • 6
    Cool roll completely on a wire rack. Unroll. Cover with half the cream. Sprinkle with berries. Re-roll, without the tea towel. Transfer to a serving plate. Serve sliced with extra whipped cream.


✦ It is very important to roll this cake while hot to prevent cracking. ✦ Spread cooled cake with ¾ cup raspberry jam before spreading with whipped cream, if preferred.