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Cinnamon Chocolate Swiss Roll

A delightful and nostalgic dessert, this Cinnamon Chocolate Swiss Roll features rich chocolate and warm cinnamon flavors, making it a perfect treat for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Bakery, Swiss
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 4 large eggs Fresh eggs for better texture
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil or melted butter Use melted butter for richer flavor
  • 1/4 cup milk Use whole milk for best results
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the filling
  • 1 cup cold whipping cream
  • 1/4 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon cinnamon powder
For dusting and decoration
  • Cocoa powder for dusting
  • Chocolate whipped cream (optional) For an extra layer of flavor
  • Star anise or chocolate curls (optional) For decoration

Method
 

Preparation
  1. Preheat your oven to 340°F (170°C). Line a rectangular baking tray with parchment paper.
  2. In a mixing bowl, beat the eggs and granulated sugar together until pale, thick, and fluffy.
  3. Gently mix in the oil, milk, and vanilla until combined.
  4. Sift in the flour, baking powder, and salt, then fold the batter carefully with a spatula to maintain airiness.
  5. Pour the batter into the prepared tray and spread evenly. Tap gently to release air bubbles.
  6. Bake in the preheated oven for 10 to 12 minutes until the cake springs back when touched.
Rolling the cake
  1. Turn the hot cake onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper and roll the cake while warm.
  2. Let it cool completely wrapped in the towel.
Making the filling
  1. Whip the cold cream with powdered sugar until soft peaks form.
  2. Gently fold in the cocoa powder and cinnamon.
  3. Unroll the cooled cake and spread the filling evenly across it.
  4. Roll it back tightly, dust the top with cocoa powder, and add piped chocolate cream if desired.
  5. Chill in the fridge for about 30 minutes for the flavors to set before slicing.

Notes

For best results, allow the cake to cool properly and ensure the egg-sugar mixture is well-beaten for a fluffy texture. You may substitute cocoa powder with matcha for a variation.