Swiss Roll


  1. Preheat oven to 350 F/150 C. Place Silicone Baking Sheet with Rim on baking sheet and set aside. In a medium That's A Bowl place egg yolks, sugar and mix until light pale in color. Add semi-sweet chocolate and mix until well combined. Continue adding remaining ingredients (oil, flour, cocoa powder and milk) until well incorporated and batter is smooth.
  2. In the Extra Chef fitted with the whip accessory, place egg whites and turn handle to beat until stiff. Gently fold half the egg whites into the batter in That's A Bowl. Then add the second half and continue to gently fold until well incorporated.
  3. Pour batter into Silicone Baking Sheet with Rim and spread batter evenly. Bake for 10 min or until toothpick inserted in center comes out clean.
  4. At the end of cooking time remove from oven and remove baking sheet, let cake rest for 2 min. Dust cocoa powder over the surface of cake and place a clean kitchen towel over to top and roll it immediately WITH the Baking Sheet with Rim. Allow cake to cool for 30-45 min in fridge.
  5. While the cake is cooling make filling by mixing all ingredients until well combined.
  6. Once cake is cooled, unroll cake, removing Silicone Baking Sheet with Rim and spread filling over the whole surface of cake. Then roll again to form the filled cake roll. Refrigerate for at least 2 hours. Dust with powdered sugar before serving.


  • 5 eggs, whites and yolks separated
  • ¾ cup granulated sugar
  • 60 g semi-sweet chocolate, melted
  • 1 tbsp vegetable oil
  • 2/3 cup all-purpose flour
  • 3 tbsp unsweetened cocoa powder plus extra for dusting
  • 230 g cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ cup heavy cream


cooking-timer10 min


cooking-timer15 min