Chocolate Roulade Cake →♡→♡

Swiss Roll Jelly Roll Roulade | Fae's Twist & Tango

Happy Valentine’s Day!

A  celebration  of  the  day  of   L♡VE  !   I made this cake at the last minute, because of a comment left, by Shanna of  Curls and Carrots on my Facebook page, saying, “I hope you are posting a fabulous chocolate dessert next.”  Nothing is more precious for Mama Fae than my beloveds asking me to make something for them. And, what gives me more joy is to watch them eat with contentment.  Well, since neither Shanna nor any of you live close to me so I can experience that joy, please accept my gesture of  L♡VE,  virtually!

Chocolate Roulade Cake

  • Servings: 8~10
  • Time: 1hr 30 mins
  • Difficulty: Difficult
  • Print

Recipe by:   Fae’s Twist & Tango  (

Swiss Roll Jelly Roll Roulade Fae's Twist & Tango

♥   60 g/ ½ cup   all-purpose unbleached flour – plus for coating
♥   30 g/ ¼ cup   unsweetened cocoa powder
♥   pinch salt
♥   3 large whole eggs plus 2 egg yolks
♥   100 g/ ½ cup   granulated sugar
♥   60 g/ 4 Tbsp   unsalted butter, melted and cooled

♥   50 g/ ¼ cup  granulated sugar
♥   60 ml/ ¼ cup  water
♥   1 ~ 2 tsp   pure vanilla extract

♥   240 ml/1 cup  heavy cream
♥   2 ~ 3 Tbsp  quality strawberry preserve/jam

Finishing dusting
♥   1½ Tbsp unsweetened cocoa powder
♥   1½ Tbsp confectioners’/powdered sugar


◊  Spray a non-stick baking sheet  28cm x 43 cm (11″x17″)  with non-stick cooking spray.  Line with parchment paper and again spray coat the parchment paper.

◊  Position a rack in the middle of the oven and preheat to 230°C/450°F.

◊  Combine dry ingredients, flour, cocoa powder, and salt in a bowl and sift.

◊  Combine eggs and sugar in a large bowl and beat with electric beater on high  for 5 ~ 6 minutes.

◊  Add dry, sifted ingredients over egg mixture in three batches and using a silicone spatula, carefully fold. When almost incorporated, pour melted butter down the side of bowl and gently fold to combine.

◊  Pour the batter on the prepared baking sheet. Using an offset spatula, spread batter evenly. Important to stay by the oven, and bake for 5 ~ 6 minutes (don’t let it over bake).

◊  Immediately upon removing the cake from the oven, using a small strainer, sprinkle with confectioners/powdered sugar, and then invert the sponge sheet cake onto a clean dish towel (best if supported by a cutting board). Remove the parchment paper and sprinkle with confectioners sugar. Trim 7mm/¼” of hard crust off all sides of the cake (to roll smoothly). While still warm, roll up the sponge sheet cake, together with the towel (from the 43cm/17″ length side). Place on the cutting board, with the seam toward the bottom and cool for 30 ~ 60 minutes. (This will give the cake a ‘shape memory’, so it will be easier to roll again with filling.)

◊  Syrup: In a small saucepan, bring sugar and water to a boil. Turn off the heat, add vanilla extract and put in the refrigerator to cool.

◊  Filling:  Place beater’s mixing bowl and whisk attachment(s) in the freezer for 15 minutes. Then place the whipping cream and sugar in the bowl and beat until it holds stiff and peaks. Add strawberry preserve/jam and beat a little more just to combine. Put in the refrigerator until ready to use.

◊  Open the roll, brush with the syrup all over, spread the whipped cream over cake leaving a 12mm/1/2″ border all around. Roll cake to enclose filling (without towel).  Cover with plastic wrap and chill in the refrigerator for at least 1 hour, and up to 24 hours (the longer the better).

◊  Before plating, with a strainer, dust with cocoa powder/powder sugar mixture. Cut into slices with a sharp knife in sawing motion.  Serve with  fresh strawberries cut into a heart shape as shown in the photo!

~    Bon Appétit!    ~

So, what’s cooking in your kitchen?


  1. says

    Perfect, Fae! There was a bakery in my old neighborhood and I was a frequent customer. Their bread was wonderful. No matter what I entered that shop to buy, I always left with at least a slice of their roulade. I bet yours would put theirs to shame.
    Hope you had a wonderful Valentine’s Day.

    • says

      Thank you, John. There was a bakery close to our home too (in Japan). I would go there often to get my snacks. Their only daughter was my age, and we became good friends. Her parents would always treated us with cakes when I was visiting. I was a skinny kid then and had no worries. 😀 )))

  2. says

    Belated Birthday Greetings. I hope you had a wonderful day. The roulade looks delicious. Great for Valentine’s day! Thanks for sharing and have a nice weekend!

  3. says

    Fae, this is gorgeous and so sensuous. I knew I could rely on you for something amazing. And you made it last minute too? You are a wonder. Your blog is looking more and more lovely too! Thanks for this gorgeous recipe. Happy Vday!

  4. says

    Fae, When the email came to my inbox, I saw the words “Fae” and “Chocolate.” My heart skipped a beat: YES. Fae has posted a chocolate recipe. :-) This roulade looks perfect: light, airy chocolate cake; rich, creamy filling – and, of course, festive, Valentine’s fruit. I am quite tempted to go out this afternoon and purchase a jelly roll, 11×7 inch pan, just so I can make myself this cake! You have put together the perfect menu between the rich, flavorful Italian main course and the indulgent, cocoa rich dessert. Happy Valentine’s Day, Fae! I hope you and your hubby have a beautiful and romantic evening. <3 And, thank you for the kind words. Warmest wishes, Shanna

    • says

      Lots of diligence is needed. Make sure you cut of the crusty edges, and if it is too dry, brush the syrup before rolling for shape memory. Don’t panic when it cracks, at the end, cover it with sugar dusting. 😀

  5. says

    So beautiful and impressive. I assure you this recipe at my hands would end up looking like a cute but quite misshapen lump. You have a gift Fae. You really do.
    Anyway: Happy Valentines Day!!! xoxo


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