Chocolate Sponge Cake: Chocolate Sponge Swiss Rolls


Number of Servings: 8


- 6 eggs

- 150g granulated sugar

- 1tsp vanilla extract

- 96g plain flour

- 32g unsweetened cocoa powder

- 1tsp baking powder

1 Line the bottom of two 23cm round cake pan with parchment paper. Preheat oven to 180C.

2 With an electric mixer beat eggs with sugar on high speed until thick and pale (at the very least this takes 5 minutes). Also beat in vanilla extract.

3 Sift flour and cocoa powder mixed with baking powder onto egg mixture. GENTLY stir and fold until well incorporated.

4 Pour batter into the two cake pans. Bake for 15 minutes.

5 Let cakes cool in pans for about 10 minutes before transferring onto wire rack to cool completely.


1 Line the bottom of a 20cm square cake pan with parchment paper.  Preheat oven to 180C.

2 Make chocolate sponge cake batter using only 1/6 of the ingredients stated in the above recipe.

3 Pour batter into square cake pan.  Bake for 8 minutes.

4 Immediately remove cake from the pan.  Peel off parchment paper.  Then place the cake onto a clean kitchen towel and gently roll up the cake. Place onto cooling rack to cool completely.

5 For the chocolate custard fillings / chocolate pastry cream fillings: (1) whisk 3 eggs yolks with 30g granulated sugar, (2) sift in 10g plain flour and 10g corn flour and mix until incorporated, (3) pour in 250ml unsweetened soy milk, whisk to combine, (4) heat the mixture on medium low heat until custard thickens, (5) remove from heat and stir in 1tsp vanilla extract and 50g 75%+ dark chocolate chips/chunks, (6) cover custard surface with plastic wrap and let cool completely.

6 Unroll the cooled sponge cake and remove the towel.  Spread with 1/3 of the chocolate custard, spreading it evenly across the cake. Gently roll the cake into jelly roll and place onto cake platter.  Chill for hours before serving.