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Chocolate Swiss Roll

Chocolate Swiss Roll

Chocolate Swiss Roll

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Chocolate Swiss Roll
5.0 rating based on 12,345 ratings
5/5 (1)
Course: CakesDifficulty: Medium



Classic Swiss chocolate cake rolled up with creamy filling.


  • 5 large eggs, separated

  • 6 tablespoons sugar

  • 2 ounces chocolate, melted

  • 1/2 cup blanched ground almonds

  • 1/2 teaspoon vanilla

  • 1 cup heavy cream

  • 1 tablespoon sugar

  • 1 teaspoon vanilla


  • Beat the egg yolks until light, add the sugar gradually, and continue beating. Beat in the melted chocolate. Mix in the almonds and vanilla. Beat the egg whites until stiff and fold them into the batter. Spoon into a 8 x 12″ baking pan lined with brown paper or parchment well buttered. Bake in a moderate oven 325 degrees F. for about 30 minutes. Turn out on a sheet of waxed paper dusted with confectioners’ sugar, and roll while it is hot. Cool. Beat the cream until stiff; add the sugar and vanilla. Unroll the cake, spread with the cream and roll it again. Allow it to stand in the refrigerator until thoroughly chilled. Serve in slices. This cake should be served the day it is made.


  • According to Wikipedia, the Swiss Roll is not really from Switzerland!
  • Originally posted on this site as “Pope’s Cake”.


Name & Location
(example: Sue in LA)

very delicious
- A Baker
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