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Chocolate Roulade

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‎What is the origin of a Chocolate Roulade?

The origins of the term are unclear; in spite of the name “Swiss roll“, the cake is believed to have originated elsewhere in Central Europe, possibly Austria. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge.

Why does my chocolate roulade crack?

If you underbake a roulade, it will be too sticky and moist to roll and will simply fall apart. If you overbake a roulade, it will be hard and will crack when you attempt to roll it. … When the roulade comes out of the oven, sift powdered sugar or cocoa powder over it immediately

Learn to Love (and to Make) Roulade

The roulade is a cake that has been around for a long time and we all need to know how to make the best Roulade, so, please visit Food52 and learn all the tips and tricks from Food52’s Test Kitchen

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Chocolate Roulade with fresh cream and raspberries on top of white powdered sugar

Chocolate Roulade

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  • Author:
  • Prep Time: 20 minutes
  • Resting Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 1012 slices depending on size 1x


What a gorgeous chocolate roulade! Made without self-raising flour and light as a feather. Spread with fresh whipped cream and add some raspberries to tantalize the tastebuds.


Units Scale
  • 1 cup self raising flour
  • 50 ml cocoa powder
  • Pinch of salt
  • 1 cup castor sugar
  • 3 extra large eggs
  • 75 ml water
  • 5 ml caramel essence


Preheat oven to 190 C.

Line with parchment paper and grease a 38 x 26 cm Swiss roll tin.

Sift flour, cocoa, and salt, then set aside.

Beat eggs and castor sugar for 3 mins until light and creamy.

Add caramel essence and water and beat until mixed.

Gently fold the dry ingredients into the egg mixture at intervals with a

Pour into prepared tin bake for 10 – 12 mins.

Cake springs back when pressed.

Remove Swiss roll and turn onto a clean kitchen towel.

Remove the parchment paper.

Roll up Swiss roll in the kitchen towel and let cool for 30 mins.

Unroll and spread with 1 cup beaten fresh cream and raspberries or berries of your choice.

Dust with icing sugar and decorate with extra raspberries.



Prepared, tried, and tested owner, Gail Haselsteiner from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

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  • Serving Size: 1
  • Calories: 131
  • Sugar: 17
  • Sodium: 160
  • Fat: 2
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 26
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 59
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