Swiss roll

Coconut-Chocolate Swiss Roll


This one will take some amount of practice before you a perfect roll. I recently tried my hand at it; though not too happy but not disappointed. Taste was perfect. Just that I didn’t get a smooth and crack free roll 🙂  …But by second time around you get a hang of it


All purpose flour / Refined flour – 90 gms

Baking powder – 1 and 1/2 tsp

Cornflour – 1 Tbsp

Eggs – 4 nos (separated)

Sugar powder – 160 gms

Vanilla Essence – 1 and 1/2 tsp

  1. Sieve the flour, baking powder and cornflour and keep aside
  2. To yolk add sugar powder, vanilla essence, 1 tsp of water and beat till you get a creamy in color
  3. Beat egg whites till stiff and dry
  4. Add the sifted flour and beaten egg white into the yolk mixture slowly in batches and mix gently with a spatula
  5. Pour into greased 25 x 38cm swiss roll tin with a butter paper. SPread it evenly
  6. Bake it immediately in a pre heated over at 180 degree C for 20-25 minutes
  7. Take it out and upturn it immediately on a greased butter paper (you can add castor sugar on the butter paper also)
  8. Remove the tin and the butter paper lining
  9. Put another butter paper on top of the upturned cake and roll it immediately. Rolling needs to be done while the cake is hot
  10. Keep the cake aside  and prepare your filling / icing


You can use anything for your icing – fresh cream, melted chocolates. jam, cherries, whipped cream etc etc. What I did was : Whipped butter with icing sugar and added melted chocolate to it. I coated the swiss roll with this in and out which also helped me hide the flaws 😉

* you can make chocolate swiss roll by adding 2 Tbsp cocoa powder to the flour / brandy swiss roll by adding 1 -2 Tbsp brandy to the yolk mixture


Till next time… happy baking! 🙂