Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

Choco Walnut Swiss Roll

I love swiss rolls, as a child I remember growing up to it… Black forest cake, butter cream pastries, cream roll (anyone remember those? must make them one of these days) and swiss rolls were the things we grew up on… So when I took up the task of making these, I was pretty nervous and excited…. but it did turn out awesome and we all loved it 🙂

I made it using a chiffon sponge and it was soft spongy and not very heavy… perfect for a swiss roll


For the sponge cake

  • Flour 100gms
  • Cocoa 15gm
  • Baking Powder 3 gm
  • Baking Soda a pinch
  • Egg Yolk 4-5 depending on how big the egg was
  • Sugar Powder 60gm
  • Salt a pinch
  • Water 75ml
  • Oil 60ml
  • Egg white 5-6 depending on how big the egg was
  • Salt a pinch (yes again)
  • Sugar 40gm

For the filling


  • Sift flour, cocca powder, baking powder, baking soda twice
  • In a deep bowl mix sugar powder, oil, egg yolks, water and slowly mix to blend together till smooth. This can get tricky, dont be too hard and over mix here
  • Beat egg whites, sugar and salt till soft peaks are formed
  • Blend the egg white meringue into egg yolk mixture slowly making sure not to loose the volume.
  • Fold the dry mixture and mix to form a smooth batter.
  • Pour into a 12″x15″ tray which has been greased and lined with butter paper, let the batter be only 1/4″ high maximum
  • Bake 180C for about 5-6 mins till done. Remember not to over do it as it will loose the spongyness and softness and will become very dry.
  • Let it cool completely and using a butter paper roll and let it set for abour 2 hours.
  • Open the roll now and spread a layer of truffle cream on top of the cake.
  • Spread the whipped cream and walnuts in a very thin layer on top of the truffle cream of make alternate rows to see the design in the final roll as I did

  • Roll again and keep it to set in a butter paper for about 2-3 hours.
  • Slice and enjoy

Or in my case distribute it to celebrate the Mindful Meanderings brithday…..The blog we love to participate (errr some of u do no?) and watch the fantastic crafty activities…. that turns 1 and she is giving away a lovely painting and distrubuting this swiss roll for her bday might have some effect on the result…. 😉 So go visit her and leave a comment wishing and tell her u came via here 😉

23 comments on “Choco Walnut Swiss Roll

  1. Smita
    July 2, 2010

    Lady you have become quite an expert!! And seeing these here gives me a feeling that I shud also give it a try!!! 🙂

  2. Prats
    July 2, 2010

    They look so yummy…. It seems like I wud need to drop everyday to ur place while leaving from office having the delicious stuff u bake 🙂

  3. Swaram
    July 2, 2010

    LOL Mons 😛 Looks like we r all continuing the NaBloPoMo 😛 😛

  4. deepti
    July 2, 2010

    this seriously looks awsum…:))….ur cooking is inspiring..:)

  5. Niveditha
    July 2, 2010

    I really like how this looks! And I wanna try my hand at making it!
    Can you please tell me where I can get whipped/whipping cream?! And what is it!

    • monikamanchanda
      July 6, 2010

      ok so heavy cream which is able to form peaks when beated is whipping cream… u do get it in nilgiris… whipped cream is already beated cream u get it in all forgein brands exteremely expensive no need to buy 😉

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  7. Smitha
    July 2, 2010

    Omg! That looks so sinful! I would die for a slice 🙂 I wish I had the courage to try this 🙂

    • monikamanchanda
      July 6, 2010

      smitha come on u cant be saying that its not difficult at all go ahead and try

  8. UmaS
    July 2, 2010

    Certainly droolworthy !!! Copying the recipe…Thanks…Its a must try and I’ll certainly do it.

    I do see the bribe to Shruti… 😉

  9. Smita
    July 3, 2010

    Am back with few ques

    – 180 degree in a convection m/w?
    – You said “Let it cool completely and using a butter paper roll and let it set for abour 2 hours.”
    Now tell me we shud let it cool and then roll or roll and then let it cool?? 😀

    • monikamanchanda
      July 6, 2010

      oh i made it in OTG… if u are doing it in microwave dont use the convection… microwave on high for abt 4 mins I think it should be done but I have never tried it in microwave ok 😉

      and let it cool a bit like it is just a little warm… roll it in than let it be for 2 hours

      • Smita
        July 8, 2010

        You know between M/w and convection I always choose the later for baking because it is slow cooking! There is a huge difference in the softness when convection is used!!!

        In fact I feel convection cooking is akin to Oven cooking!

  10. Pallavi
    July 5, 2010

    OMG!! Sinfully gorgeous!!!

  11. piyu
    July 6, 2010


    The roll looks heavenly.. I can hear my stomach growling when I see such pics nearing lunch time 😀

  12. Reema
    July 7, 2010

    no choco stuff for me 🙂

  13. mandira
    July 8, 2010

    supuuuurb Mon!!! great flavours…and ur rolls actually rolled! mine never (psst:FB status inspired by ur post!)

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This entry was posted on July 2, 2010 by in Uncategorized.

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