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Chocolate Swiss Roll

Bake the world a better place by using Organic Cacao Powder to whip up this classic chocolate swiss roll recipe!



  • Measure the flour and cacao into a small bowl and stir to combine. Place the eggs and sugar into a separate mixing bowl and beat until pale.

  • Sieve the cacao mixture into the egg mixture and fold. Grease a baking tray with butter and pre heat the oven to 220C or 200C for fan assisted ovens.

  • Pour the mixture into the tin, spreading it out to the edges. Bake for 10 - 12 minutes. Spread a clean tea towel over the baking tin, place a chopping board on top and flip. Remove the baking tin and roll the edge of the sponge into a cylinder using the tea towel.


  • Tip the cherries, sugar and lemon juice into a saucepan and simmer over a medium-high heat for 35 - 50 minutes stirring frequently.


  • In a clean bowl, combine the icing sugar and double cream. Beat until nearly thick.

  • Once everything has cooled down, spread the cream mixture all over the unrolled cake. Add the cherries in a row.

  • Roll the sponge up again without the tea towel and place in the fridge to set slightly.

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