Chocolate Swiss Roll with Nutella Cream

Chocolate Swiss Roll with Nutella Cream | Recipe | Gather and Graze

How does one get to my age without having made a Swiss Roll? It’s such a classic cake! Rest assured that I’ve already begun making amends for this shameful oversight… I’ve made two in the past week and with the flattering comments flying from the mouths of my boys, you can be sure I’ll be making these regularly in future.

Such a simple procedure that yields beautiful results… whether it be a classic jam-filled roll or a delicious combination of chocolate and hazelnut as you see here! The options for flavouring the sponge and the filling are endless. With our lemons ready for the picking, I can feel a Lemon Curd Swiss Roll coming on!

Recipe from the ‘River Cottage Handbook No.8 – Cakes’ by Pam Corbin.

Chocolate Swiss Roll with Nutella Cream

For the Cake:

  • 50g (⅓ Cup) Plain Flour
  • 25g (scant ¼ Cup) Cocoa Powder
  • Pinch of Salt
  • 3 Free-Range Eggs (at room temperature)
  • 75g (½ Cup) Caster Sugar
  • 1 Tablespoon Warm Water

For the Filling:

  • 100ml (⅓ Cup + 1 Tablespoon) Pouring Cream
  • 100g (⅓ Cup) Nutella (or other chocolate hazelnut spread)

To finish:

  • Caster Sugar (for dusting)
  • Icing Sugar (for dusting) – optional

Pre-heat the oven to 190°C. Grease and line a Swiss Roll tin (20x35cm) with baking/parchment paper.

Sift the flour, cocoa powder and salt into a small mixing bowl and set aside for the moment.

Place the eggs and sugar into the bowl of an electric mixer and whisk for about 4-5 minutes until light and fluffy. The mixture should almost quadruple in volume and be able to hold it’s shape.

Add the tablespoon of warm water to the egg/sugar mixture and using a large metal spoon, fold it in carefully. Sift in half of the dry ingredients and continue to fold lightly and carefully (keeping as much air in the mixture as possible), before doing the same with the remaining half.

Pour the mixture into the prepared tin and spread out gently and evenly (using a spatula) to ensure it reaches into all four corners. Bake for about 12-14 minutes, until firm to the touch in the centre.

While the sponge is in the oven, place a large piece of baking/parchment paper (about 10cm larger all round than the swiss roll tin) onto a clean work surface and lightly dust it with caster sugar.

As soon as the sponge comes out of the oven, run a knife around the edges (to ensure it won’t stick to the tin), then turn it out onto the sugared baking paper. Remove the tin and carefully peel away the baking paper that the sponge was cooking on.

Chocolate Swiss Roll with Nutella Cream | Recipe | Gather and Graze

While its still hot, roll up the cake from the short side, rolling the sugared paper inside the cake as you go. Place the rolled up cake onto a cooling rack and allow to cool completely.

Chocolate Swiss Roll with Nutella Cream | Recipe | Gather and Graze

To prepare the filling: Stir together the cream and Nutella in a mixing bowl until well combined and then using a whisk attachment whip until the mixture reaches soft peaks.

Carefully unroll the cake and spread the Nutella cream over the top. Using the baking paper as a guide, re-roll the cake. Place it seam side down on a serving plate and dust the top with a little more caster or icing sugar before serving.

Chocolate Swiss Roll with Nutella Cream | Recipe | Gather and Graze

* Because of the cream filling, this cake is best eaten on the day it is made… any leftovers should be refrigerated and eaten the following day.

** For a traditional Swiss Roll, omit the cocoa powder and up the amount of flour to 75g. Fill with a layer of your favourite jam and some whipped cream.

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77 thoughts on “Chocolate Swiss Roll with Nutella Cream

  1. Dawn Chia

    Thanks for sharing your recipe, it looks fab!
    I’m just wondering what pouring cream is; or the fat content percentage based on your definition?
    Some sites I’ve checked call it simple cream (18% fat) or the one with 35% fat. Would whipping cream be a good substitute?

    Reply
    1. Gather and Graze Post author

      Thanks very much for your kind comment. The pouring cream I use is 35% fat, but you could absolutely use whipping cream instead, which usually just has a stabiliser added. Cheers, Margot

      Reply
    1. Gather and Graze Post author

      Thanks HM! This recipe has worked several times for me now – would you consider trying it again? Such a yummy cake and really so versatile with filling options and flavours!

      Reply
  2. Margherita

    OK, you have started late making Swiss roll cakes, but…. looking at those pictures it seems that you a master making them! And I’m not saying this because you’ve used nutella… ; )Can’t wait to see future version of this roll!

    Reply
    1. Gather and Graze Post author

      That’s very sweet of you to say Margherita – thank you. So many different variations of this cake possible… could perhaps become a new series on Gather and Graze! 😉

      Reply
    1. Gather and Graze Post author

      Thanks so much Mary! With 2 very active, growing boys, afternoon tea treats make an appearance in our home more than they would otherwise… Eek, not sure what my excuse will be once they’re all grown up and left home! 😉

      Reply
  3. Francesca

    Stunning, Margot! My mom used to make it for my brothers when we were kids! I have never made one! A must-try for her Majesty! 😜

    Reply
    1. Gather and Graze Post author

      Thank you Francesca! 🙂 My two boys adore these cakes, so I hope her Majesty will too! A rather special afternoon treat… Hope you had a wonderful weekend and a fab dinner with Anatoli and his wife!

      Reply
  4. Gerlinde@ Sunnycovechef

    The next time I’m in Germany I’ll make this for my niece. She is a real Nutella fan. Swiss Rolls are very common in German Bakeries but I have never seen them filled with Nutella cream. I have been looking for a good sponge cake recipe and yours looks great. Thank you!

    Reply
  5. Kitsch n flavours

    Get to my age! Actually, when you get to my age you’ll have forgotten the excuse! 🙂

    Yeah, I knew about the rolling bit whilst still warm. I’d love to make this over the w/end as I’ve loads of cocoa to use. Alas, no tin. Huh, I do have a s/s roaster I could butter well. I just can’t imagine mine will be anything as neat, though! Your cakes and that always look perfect. You really do have that Midas touch. Loving the photos, too (esp 3).

    Reply
    1. Gather and Graze Post author

      Haha, though I’ve noted that neither one of us is coming clean with their true age here! 😉
      The roaster should be fine, though it will have slightly further to fall when you turn it out of the tin onto the paper… just be careful it doesn’t fall apart in the process.
      Thanks re the photos… I’m actually having something of a love/hate relationship with my camera at the moment – just can’t predict what I’m going to get each time I take a shot. Tempted to try and find a photographer who’ll do a 1 on 1 lesson with me, to give me a little more confidence in what I’m doing. Despite often getting enough shots to use that I’m happy with, the hit and miss aspect of it all can wear a bit thin! 😦 Oh and 3 was my favourite shot too! 😀 Let me know how you go with the recipe over the weekend!

      Reply
      1. Kitsch n flavours

        I ain’t for tellin’ (about ‘coming clean’)! What I will say, though, is to have a look at online tutorials before making any decision. With the DOF, light and composition you’re getting you might find that you need to learn less than you realise and take more shots. Even for my photos I sometimes take more than 30 each time. And, even then, if I happen to think a particular photo could be reshot that’s what I do.
        My s/s roaster is quite shallow, so I would be more worried about it sticking to the base. It might not be long enough to really gain a full roll. So I might do it thinner and bake the remaining batter in something else.

        Reply
  6. Chica Andaluza

    Ooh that looks gorgeous and I love the idea of the Nutella! haven’t made a swiss roll for ages and it’s reminded me of a savoury one I often used to make for veggie friends with spinach in the sponge mix, filled with mozzarella and served with roasted tomato sauce 🙂

    Reply
    1. Gather and Graze Post author

      Wow Tanya, I’ve never heard of a savoury sponge before! The flavours sound wonderful… perhaps you’ll make it again sometime soon and post the recipe for us all!? 😉

      Reply
  7. StefanGourmet

    Beautiful photos and it looks delicious! I’ve never made a swiss roll yet either, although I have made sponge cake with almost the same recipe except for the tablespoon of hot water. What happens if you leave that out? I guess I will have to make amends, too. I was already thinking of making one when I made a sponge strawberry cake recently, and now you’ve convinced me 🙂

    Reply
    1. Gather and Graze Post author

      Stefan, I’ve tried googling to find the reasoning behind the addition of hot water, but unfortunately to no avail. Many recipes have the inclusion of water and many others seem to use butter (which I imagine would give a slightly heavier crumb)… I guess it’s just a matter of finding a method that works best for you. Love to hear your thoughts, if you give it a try! Thanks for your kind comment. 🙂

      Reply
      1. StefanGourmet

        The recipe for sponge cake I use is from Cees Holtkamp, a retired famous patissier from Amsterdam. He uses eggs, sugar, flour, and corn starch (with salt and lemon zest added in for flavor), no butter or hot water. He does however say to whisk the eggs with the sugar au bain marie, which I substitute by warming up the eggs in hot water (of about 50C or about 120F, I don’t want to cook them) instead.
        Perhaps I’ll do a side-by-side experiment with and without water to compare.

        Reply
        1. Gather and Graze Post author

          That would be an interesting experiment indeed Stefan! Do let me know if you try it. 🙂
          My Mum also just mentioned a cake that she used to make many years ago that was a flour-less hazelnut roll cake with a chestnut cream layered in-between – I doubt that my children would like it as much as this one, but keen to give it a go sometime all the same…

          Reply
  8. kristenchan0921

    This Swiss Roll looks fantastic! I’m a huge fan of Nutella, so I’ll have to give this a try 😉

    Reply
  9. milkandbun

    Oh, that looks amazing! I love rolls, such super easy recipe and the result is a tasty thing! My husband would love this nutella cream. 😀 but I prefer ‘white’ creams, like vanilla. 🙂

    Reply
  10. lapetitepaniere

    This looked so good I had to bookmark the recipe for later! As we would say it in french, “Une Petite Merveille”. I haven’t made a Swiss roll in years, I can’t wait to try it, Margo! Thanks for sharing! xx

    Reply
  11. Fig & Quince

    Bravo! Looks utterly delectable! BTW, I’ve gotten this old w/out making one myself. 🙂

    Reply
  12. ladyredspecs

    I have had disasters with swiss rolls Margot. I think their success is all about the quality of the cake recipe and the light hand of the cook and you got it in one! Great job, love the chocolate hazelnut combo, but I would be happy with vanilla sponge and berry jam too!

    Reply
    1. Gather and Graze Post author

      😀 My favourite is the traditional one with jam and cream, but the boys enjoyed one as much as the other. So pleased to have found this recipe, which works for me… it always makes baking that much more enjoyable when you have the confidence that all will turn out well. Hope you have a great weekend Sandra!

      Reply
  13. laurasmess

    Gorgeous… and not one crack!!! I’m yet to make one also… mostly out of fear, as I’ve always thought swiss rolls were entirely temperamental and difficult. You’ve encouraged me Margot! So lovely xxx

    Reply
    1. Gather and Graze Post author

      Ha, I thought exactly the same way Laura! 🙂 I pretty much held my breath while rolling, un-rolling and re-rolling, dreading that it was going to crack… but this technique of rolling it within the paper as soon as it comes out of the oven and then allowing it to cool all rolled up, seems to avoid that happening! Thanks for your sweet comment! M.xx

      Reply
  14. tinywhitecottage

    Oh my goodness Margot. I just read your method three times over. I really I think I can do this…well, let’s just say I must. As you can tell from my blog I don’t really do much baking but every now and then I see something (like Johnny’s flapjacks too) and I get a surge of inspiration to give it a go. What really inspires me here is the method of rolling the cake, unrolling, spreading the filling and rolling again. So engaging and fun!

    Reply
    1. Gather and Graze Post author

      Seana, it really is a fun cake to make… rolling up that first time (while it’s still hot) helps to avoid any cracking and keeps the cake nice and moist until it’s cooled and you’re ready to fill it. I’d love you to give it a try! Our family found it hard to decide on which one was more delicious… the traditional (filled with raspberry jam and cream) or this one. Both winners in my book! 😀

      Reply
      1. tinywhitecottage

        I’m going to make it today and would love to fill it with jam and cream. I imagine just spreading the jam in a layer, then the soft peaked whipped cream? Or, as you did with the nutella, stir them together then whip into soft peaks? Can you tell I am a very inexperienced baker? I’m trying. 🙂 I love that you have a lemon tree…

        Reply
          1. tinywhitecottage

            I have homemade pomegranate jelly (my sister made) and I thought it may just work, although it’s a bit sweeter than I prefer. Hmm. If I ask the young man of the house he’d vote for strawberry…but that would be store-bought!

            Reply
            1. Kitsch n flavours

              Would you be able to mix the jelly with double/heavy cream, over low heat to combine both? I’m toying with using one of my jams, but I’m running low! Not because I’m selling them – I’m not – but purely as I keep dipping into them. 🙂 I do have a small jar of the first strawberry jam that I made. It may have to be opened…

              Reply
              1. tinywhitecottage

                I would do the same! ..keep dipping into them. 🙂 I’m not sure how to proceed using jam and cream. I need to do some internet searching….the more I think about it I think strawberry jam would be best rather than pom jelly.

                Reply
                1. Gather and Graze Post author

                  When I made the traditional version about a week ago, I used pretty much a full jar of raspberry jam (about 370g) and was a little enthusiastic with the cream… as I rolled it back up, it was like a wave of cream oozing in all directions. I’d recommend only using about 100ml cream and whipping it to soft peaks. Layer the jam on first and then the cream. Oh and I keep thinking how lovely it would be to have some thinly sliced strawberries dotted through it to! Hope that helps Seana… let me know if you have any other questions! M.xx

                  Reply
                    1. Gather and Graze Post author

                      My one other tip is to use a large metal serving spoon when you fold in the dry ingredients… turn the mixing bowl a quarter turn with each folding motion. The flour needs to be completely mixed in, but at the same time you want to keep as much air (that was whisked into the eggs) as possible.
                      Can’t wait to hear how it goes! 🙂

                2. Kitsch n flavours

                  To test it, Just melt a tablespoon of jelly or jam over low heat, add a drizzle of cream and stir. Let it cool, and add more cream to your liking. If using heavy cream you might be able to beat it, although I’ve never tried that.

                  Reply
  15. simplyvegetarian777

    I had been looking frantically for the Swiss roll cake recipe since last 2 days…the authentic one without butter and lesser flour than the eggs weight.
    My Japanese friend used to make similarly but used to beat the egg whites n yolks separately.
    That cake looks amazing. I am saving it to make this week. Gorgeous work! ❤️

    Reply
    1. Gather and Graze Post author

      Ohhh Sonal, I’m so happy to know that this post came at just the right time for you! 🙂 I’ve made both a traditional version of this, as well as the above Chocolate Nutella version and both turned out beautifully light sponges. I think as long as you fold in the flour/cocoa carefully and don’t lose too much air, then you really can’t go wrong. Please let me know if you try it out – love to hear how it works for you! Cheers!

      Reply
      1. simplyvegetarian777

        I certainly would. Made a vanilla sponge for my daughter’s bday this week. It came out good but I felt that I could have used lesser flour. All the recipes online are using butter and I vividly remember that original one doesn’t have butter going!
        This is perfect. 😘

        Reply
        1. Gather and Graze Post author

          Sonal, this was a recipe that a blogging friend of mine (Karen, from The Lemongrove Cake Diaries) linked through to a while ago, which I’ve used a couple of times when making a traditional Victoria Sponge Cake – worked really well and no butter included. It’s Merle Parrish’s Never-fail Sponge Cake – http://www.dailylife.com.au/dl-food/food-features/home-delights-20120301-1u582.html
          Hope it might come in handy for you too! M.xx

          Reply

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