Jenny's Birthday Chocolate Swiss Roll

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My sister, Jenny, requests this chocolate Swiss roll cake for her birthday almost every year.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
1 roll cake


  • cooking spray

  • 1 cup all-purpose flour

  • 2 tablespoons all-purpose flour

  • cup unsweetened cocoa powder

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 5 eggs

  • 1 ½ cups white sugar

  • ½ cup water

  • 1 ½ teaspoons vanilla extract

  • 1 tablespoon confectioners' sugar, or as needed

  • 1 ½ cups heavy whipping cream

  • 3 tablespoons confectioners' sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon confectioners' sugar, or as needed


  1. Preheat the oven to 375 degrees F (190 degrees C). Line all sides of a 17x12x1-inch baking pan with aluminum foil. Spray with cooking spray.

  2. Stir 1 cup plus 2 tablespoons flour, cocoa, baking powder, and salt together in a bowl. Set aside.

  3. Beat eggs in a large mixing bowl using an electric mixer until very thick and lemon-colored, about 5 minutes. Gradually beat in white sugar until combined. Blend water and vanilla extract into mixture on low speed until combined.

  4. Gradually sift flour mixture into egg mixture, beating just until batter is smooth. Pour batter into the prepared pan, spreading to corners.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

  6. Cover a tray or pan with a paper towel and sprinkle it with confectioners' sugar. Loosen cake from the edges of the baking pan and carefully invert onto the sugared paper towel; cake will be bottom-side up. Carefully remove the aluminum foil from cake bottom, trimming off stiff edges if necessary.

  7. Roll cake from the narrow end while hot, bottom-side out, including paper towel. Cool completely on a wire rack, about 30 minutes.

  8. Unroll cake and remove the paper towel.

  9. Whip heavy cream in a large bowl using an electric mixer until stiff peaks are just about to form. Beat in confectioners' sugar and vanilla extract until peaks form, making sure not to overbeat as cream will become lumpy and butter-like.

  10. Spread whipped cream over cooled cake. Roll cake back up and sprinkle with 1 tablespoon confectioners' sugar.

Cook's Notes:

This recipe has been modified to fit a larger sheet pan.

Optional glaze ingredients: 1/4 cup cubed butter, 1/4 cup baking cocoa, 3/4 cup confectioners' sugar, and 2 to 4 tablespoons milk. Melt butter and cocoa in a small saucepan. Whisk in confectioners' sugar and enough milk to achieve a drizzling consistency. Drizzle over top of cake, allowing some to drape down the sides.

Optional chocolate ganache ingredients: 1 cup semi-sweet chocolate chips, 1/2 cup whipping cream. Place the chocolate in a medium-size bowl. Bring cream to a strong simmer in a small saucepan over medium high heat. Remove from heat and pour over chocolate chips; let stand for a couple of minutes. Slowly stir or whisk chocolate and cream together until smooth and glossy. Let the ganache rest for 10 minutes before using it.

Nutrition Facts (per serving)

251 Calories
12g Fat
34g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 251
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 33%
Cholesterol 101mg 34%
Sodium 171mg 7%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Total Sugars 24g
Protein 4g
Vitamin C 0mg 1%
Calcium 60mg 5%
Iron 1mg 6%
Potassium 87mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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