Chocolate Swiss Roll – Jelly Roll – Sponge Cake Recipe
Cook time
Total time
Serves: 1 cake
For Biscuit, sheet size (jelly roll pan) 12x16 inch (30x40cm)
  • 4 eggs
  • ⅔ cup granulated sugar (130g)
  • ⅓ cup all-purpose flour (42g)
  • 3 tablespoons unsweetened cocoa powder (22g)
For syrup,
  • ⅓ cup water
  • ¼ cup granulated sugar (50g)
  • 2 tablespoons rum
For filling,
  • ⅔ cup whipping cream (160ml)
  • 2 tablespoons granulated sugar (30g)
  • Extra cocoa powder and confectioners’ sugar for dusting
  1. 1. First biscuit. Sift flour and cocoa powder. And whisk until combined.
  2. 2. Then crack the eggs into a heat-proof mixing bowl. And break the eggs with a whisk. Add in sugar and whisk until mixed.
  3. 3. Then over simmering water, continue whisking. Now I will change into an electric mixer. Start from low and speed up. Be careful not to cook the egg. The temperature should be below 120 degrees F (50C). This is called bain-marie, hot water bath. Beat until the egg mixture becomes about 3 times in volume and reach ribbon stage. When the whisk is lifted, a ribbon should be formed on the surface. Out of heat, continue beating until cold for about 3 minutes.
  4. 4. Then pour dry ingredients over the egg mixture all at once. Carefully fold with a rubber spatula until combined.
  5. 5. Pour the batter on the parchment paper lined baking sheet. With an offset spatula, spread batter evenly. And bake at 400 degrees F (200C) for 7-8 minutes, or until dark brown and springy to the touch.
  6. 6. Line a parchment paper on the working surface and lightly dust with cocoa powder. Out of oven, run a small knife around the sides of the cake. Then invert onto prepared paper and remove the parchment paper on top of the cake. When still warm, roll up the genoise with the parchment paper to make a log. This way the surface of the sponge cake will not crack.
Make syrup
  1. 7. In a small sauce pan of water, add in sugar. And bring to a boil. Then remove from the heat and let cool. In a bowl add in whipping cream and whisk until it thickens. Add in sugar and continue whisking until lumpy hard peaks. I make slightly over-beaten whipped cream than usual for Swiss Roll filling. Now add rum into the sauce pan and stir to combine.
Assemble the cake
  1. 8. Unroll the cake. And brush with rum syrup on the surface.
  2. 9. Spread whipped cream over the cake evenly with an offset spatula. Leave half inch at the ends.
  3. 10. Again roll the cake to make a log. And dust with cocoa power or confectioners’ sugar. And chill in the refrigerator for one hour before serving.
Chocolate syrup can be used instead of rum syrup.
Recipe by Eugenie Kitchen at