Delia Smith Signature Chocolate Swiss Roll Recipe

As someone who shares your fondness for Swiss rolls, their light, fluffy texture paired with the richness of whipped cream or buttercream truly makes them a delightful treat. Like you, I once believed that creating such a dessert was a task reserved for professional bakers or those with magic hands. However, through trial, error, and patience, I’ve learned that making a chocolate Swiss roll at home is not only possible but also immensely rewarding. Let me share with you a chocolate Swiss roll recipe that I’ve tailored and perfected over time, transforming that daunting task into a joyful baking adventure.

How To Make Chocolate Swiss Roll Recipe Delia Smith Overview

This recipe yields a soft, airy chocolate Swiss roll filled with a luscious whipped cream, perfect for 8 servings. The cake itself bakes in about 10-12 minutes, but including preparation and cooling time, you should allocate around 2 hours from start to finish. The process involves creating a feather-light chocolate sponge, rolling it to achieve that iconic swirl, and filling it with sweet, whipped cream. It might seem tricky at first, but the key lies in following the steps carefully and not being afraid of a few cracks here and there—they add character!

Ingredients

For the chocolate sponge:

  • 60 grams of plain flour
  • 135 grams of caster or granulated sugar
  • 5 large eggs
  • 47 grams of high-quality cocoa powder
  • 60 grams of hot, melted butter

For the whipped cream filling:

  • Icing sugar, sifted, to taste
  • 200 ml of whipping cream

Instructions

  1. Preparation: Preheat your oven to 200°C (392°F). Line a Swiss roll pan or a similar-sized baking tray with parchment paper.
  2. Make the Sponge: Sift the flour and cocoa powder together into a bowl. In another bowl, whisk the eggs and sugar until pale, fluffy, and almost tripled in volume. This takes about 5-8 minutes with an electric mixer on high speed.
  3. Gently fold the flour and cocoa mixture into the egg mixture. Be gentle to maintain the airiness. Then, carefully fold in the melted butter.
  4. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  5. First Roll: While the cake is still warm, roll it up with the parchment paper inside. This helps the cake to set in the rolled position, reducing the risk of cracking. Let it cool completely.
  6. Whipped Cream: While the cake cools, whip the cream until it forms soft peaks. Sweeten with icing sugar according to your taste.
  7. Assemble: Unroll the cooled cake gently, spread the whipped cream evenly over the surface, then re-roll without the parchment paper. Chill before serving to set the shape.
  8. Serve: Dust with icing sugar before serving. Enjoy your homemade Swiss roll!

Nutritional Value (per serving)

Calories: 280 kcal

Protein: 5 g

Fat: 18 g

Carbohydrates: 25 g

Sugar: 18 g

Also Read: Apple Crumble Mary Berry Recipe

Recipe Tips

Room Temperature Ingredients: Ensure your eggs are at room temperature before whisking. This helps to achieve maximum volume when you beat them with sugar, leading to a lighter sponge.

Sift for Smoothness: Sift the flour and cocoa powder together at least twice. This not only helps to remove any lumps but also aerates the mixture, contributing to a finer crumb in your sponge.

Fold Gently: When incorporating the dry ingredients and melted butter into the egg mixture, use a spatula and fold gently. The goal is to keep as much air in the batter as possible, so avoid overmixing.

Even Spreading: Spread the batter evenly in the pan. Uneven batter can lead to a Swiss roll that’s thick on one end and thin on the other, making it difficult to roll evenly.

Watch the Oven: The cake bakes quickly, so keep an eye on it. Overbaked sponge becomes dry and is more prone to cracking. It should spring back when lightly touched.

Roll While Warm: Rolling the cake while it’s still warm (with the parchment paper) is crucial. It “trains” the sponge to hold the rolled shape and makes it less likely to crack when you roll it again with the filling.

Whip to Soft Peaks: For the whipped cream, aim for soft peaks. Over-whipped cream can be too stiff and may cause the sponge to crack when rolling.

Trim the Edges: Trimming the edges of the sponge before rolling can help if they’ve become too crispy. This makes the sponge more pliable and easier to roll.

Chill Before Slicing: Once assembled, chill the Swiss roll in the refrigerator for at least an hour. This helps the cream set and makes the roll easier to slice cleanly.

Dusting Perfection: A light dusting of powdered sugar not only adds to the flavor but also gives your Swiss roll a professional, tempting finish.

FAQs

What if my sponge cracks?

It’s common for sponge cakes to crack, especially if they’re slightly overbaked. To minimize cracking, roll the cake while it’s still warm and moist, as this helps it to set in a rolled shape. Don’t worry too much about small cracks; they add character to your Swiss roll. Plus, the filling can often conceal any imperfections, making them invisible once the roll is completed and sliced.

Can I substitute the whipped cream filling?

Certainly! The filling for a Swiss roll is quite versatile. If whipped cream isn’t your preference or you’re looking for something different, consider using buttercream, chocolate ganache, or even fruit preserves. Each filling option offers a unique flavor profile and texture, allowing you to customize your Swiss roll according to your taste preferences or to suit the occasion.

How can I ensure my sponge cake is fluffy?

The fluffiness of the sponge cake hinges on the volume of the eggs and sugar mixture. Make sure to beat them together until the mix is pale, fluffy, and has almost tripled in size. This process aerates the mixture, which is essential for achieving a light, airy texture in the sponge. Be patient during this step; the air incorporated here is what gives the cake its signature fluffiness.

Can I make this in advance?

Yes, preparing a Swiss roll a day ahead is perfectly fine. After rolling it with the filling, wrap the Swiss roll tightly in cling film to prevent it from drying out and to maintain its shape. Store it in the refrigerator until you’re ready to serve. This can actually make it easier to slice, as the cream will have time to set, holding the roll together more firmly.

Is it necessary to use high-quality cocoa powder?

While you can use any cocoa powder available to you, opting for a high-quality one can significantly enhance the flavor of your Swiss roll. High-quality cocoa powder tends to have a richer, deeper chocolate taste and a better color, both of which contribute to a more delicious and visually appealing dessert. It’s an investment in the flavor and overall experience of your baking.

Conclusion

Making a chocolate Swiss roll at home is a delightful challenge that’s entirely achievable with a bit of patience and practice. It’s a process that can teach you a lot about the nuances of baking, and there’s nothing quite like the satisfaction of slicing into your own beautifully swirled creation. Remember, baking is as much about the journey as it is about the delicious destination. Happy baking!

Delia Smith Delicious Chocolate Swiss Roll Recipe

Delia Smith Delicious Chocolate Swiss Roll Recipe

Baking Time 12 minutes
Total Time 2 hours
Course Cakes, Dessert
Servings 8 servings
Calories 280 kcal

Ingredients
  

For the chocolate sponge:

  • 60 grams of plain flour
  • 135 grams of caster or granulated sugar
  • 5 large eggs
  • 47 grams of high-quality cocoa powder
  • 60 grams of hot melted butter

For the whipped cream filling:

  • Icing sugar sifted, to taste
  • 200 ml of whipping cream

Instructions
 

  • Preparation: Preheat your oven to 200°C (392°F). Line a Swiss roll pan or a similar-sized baking tray with parchment paper.
  • Make the Sponge: Sift the flour and cocoa powder together into a bowl. In another bowl, whisk the eggs and sugar until pale, fluffy, and almost tripled in volume. This takes about 5-8 minutes with an electric mixer on high speed.
  • Gently fold the flour and cocoa mixture into the egg mixture. Be gentle to maintain the airiness. Then, carefully fold in the melted butter.
  • Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  • First Roll: While the cake is still warm, roll it up with the parchment paper inside. This helps the cake to set in the rolled position, reducing the risk of cracking. Let it cool completely.
  • Whipped Cream: While the cake cools, whip the cream until it forms soft peaks. Sweeten with icing sugar according to your taste.
  • Assemble: Unroll the cooled cake gently, spread the whipped cream evenly over the surface, then re-roll without the parchment paper. Chill before serving to set the shape.
  • Serve: Dust with icing sugar before serving. Enjoy your homemade Swiss roll!

Leave a Comment

Recipe Rating