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🍫 Chocolate Cream Swiss Roll
This Chocolate Cream Swiss Roll is a soft, spongy chocolate cake rolled with a silky smooth cream filling made using Mark Whip. Perfect for tea-time, dessert platters, or bakery-style presentations.
5/3/20261 min read
🧾 Ingredients
For Chocolate Sponge:
4 eggs
½ cup sugar
½ cup all-purpose flour
2 tbsp cocoa powder
1 tsp vanilla essence
For Cream Filling:
1 cup Mark Whip (chilled)
2 tbsp icing sugar
Optional Topping:
Chocolate chips or drizzle
👨🍳 Instructions
Step 1: Prepare Batter
Beat eggs and sugar until light and fluffy
Add vanilla essence
Gently fold in flour + cocoa powder
Step 2: Bake
Pour batter into a lined tray
Bake at 180°C for 10–12 minutes
Step 3: Roll Cake
While warm, roll the cake with butter paper
Let it cool completely
Step 4: Prepare Cream
Whip chilled Mark Whip until thick
Add icing sugar and mix
Step 5: Assemble
Unroll cake carefully
Spread whipped cream evenly
Roll it back tightly
Step 6: Final Touch
Dust with cocoa powder or drizzle chocolate
Chill for 30 minutes before slicing
🍽️ Serving Tip
Cut into clean slices and serve chilled for best texture ❄️
⭐ Why This Recipe Works
✔ Soft and moist sponge
✔ Light and creamy filling
✔ Perfect bakery-style dessert
✔ Enhanced texture with Mark Whip
💡 Pro Tip
Don’t overbake the sponge—it should stay soft to roll easily without cracking.
📌 Conclusion
This Chocolate Cream Swiss Roll is a simple yet elegant dessert that looks premium and tastes amazing. With Mark Whip, you get a stable, smooth cream that holds perfectly inside every slice.
