Eggless Chocolate Swiss Roll: Tips to Nail It This World Chocolate Day

Isn't it something the way a neatly rolled chocolate cake can brighten even the most mundane of days at once? Whether it's a birthday, a tea-time treat or just a quiet kitchen experiment, a chocolate swiss roll possesses the sort of magic that really can't be rivalled. Now consider being able to make one using no eggs, and still achieving that all important soft bite with a swirl that doesn't move.

With World Chocolate Day coming up on 7th July, it's the ideal time to have a go at baking something you might have been too afraid to attempt before. An eggless chocolate swiss roll isn't difficult—it just requires a couple of clever techniques and a sprinkle of patience. If you've attempted it and resulted in a cracked or hard roll, don't worry, you're not alone. The charm of this recipe is its balance—it's rich without being heavy, plain without being dull. And best of all, it doesn't require eggs to function. Read how to prepare it, and do the tips to ace it.

Recipe for Eggless Chocolate Swiss Roll

Ingredients:

For the sponge:

• 1 cup maida (all-purpose flour)
• 1/4 cup unsweetened cocoa powder
• 3/4 cup powdered sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, rested 10 mins)
• 1/4 cup neutral oil (such as sunflower or rice bran)
• 1 tsp vanilla extract
• A pinch of salt

For the filling:

• 1/2 cup cold cream
• 2 tbsp icing sugar
• 1/4 tsp instant coffee powder (optional, to darken the chocolate color)
• 100g cooled melted dark chocolate

Method:

1. Pre-heat your oven to 180°C. Take a 10x12 inch baking tray and line it with parchment paper. In a big bowl, sift flour, cocoa powder, baking soda, baking powder and salt together. In another bowl, whisk powdered sugar, buttermilk, oil and vanilla together. Add the dry mix slowly to the wet and stir well until smooth and free of lumps.
2. Pour the batter into the tray and spread it. Bake for 10-12 minutes. As soon as it is warm, turn the sponge onto a lightly dusted clean kitchen towel with cocoa powder. Peel off the parchment carefully while still warm and roll the cake (with the towel) into a log. Cool completely.
3. To make the filling, whip the cream with icing sugar and coffee powder until soft peaks. Fold in the cooled melted chocolate gently.
4. Unroll the sponge, spread the filling out and roll up again. Wrap in cling film and refrigerate for at least 1 hour before slicing.

Don't Overbake the Sponge

This is where most swiss rolls fall apart. An overbaked sponge goes hard and is difficult to roll. The secret is to bake just until the center springs back when touched. As the cake is thin, a minute more in the oven can make all the difference. Watch closely after 10 minutes and don't wait until the top has browned. The chocolate swiss roll sponge should be soft but firm enough to support itself. Just to be sure, test with a toothpick at the exact 10-minute mark and take it out if it is clean. Overbaking is what causes those ugly cracks. Stick to time and trust your eyes.

Roll While It’s Still Warm

This is a step many skip or delay—and that’s often where it all goes wrong. As soon as your sponge comes out of the oven, place it onto a towel sprinkled with cocoa powder (not flour, as that can dry it out). Then gently roll it with the towel inside. Waiting too late will harden the sponge and make it stiff. Warm cake is pliable, and that's why the chocolate swiss roll maintains its shape so well.

Use Buttermilk for the Batter

For eggless baking, buttermilk is your best ally. If you don't have buttermilk, substitute using regular milk and adding a splash of vinegar or lemon juice and letting it rest for 10 minutes. It's an easy swap but makes a huge difference. Most eggless sponges are dense or sticky—but this technique keeps it light and damp. Buttermilk also balances out the richness of the chocolate in the roll, providing you with a well-rounded bite each time.

Melted Chocolate Over Cocoa for Filling

While cocoa powder does seem like the easy way out, melted chocolate adds the richness your filling requires. Blend it into whipped cream once cooled—not warm—to prevent deflating the cream. It provides the chocolate swiss roll with that indulgent core which slices cleanly but melts away in the mouth. Use a good quality dark chocolate with a content of at least 55% for a deep and rich flavor. Do not use compound chocolate because it can impart a waxy coating. You want the roll to appear neat, cut easily, and provide a smooth bite. The correct filling makes it possible to fill it.

Chill Before You Slice

Once your chocolate swiss roll is prepared, cover it with cling film and put it in the fridge for an hour—or longer if you can wait. This fixes the filling, keeps the roll together, and allow the cuts to have a crisp edge. If you cut too early, you will probably have a flattened swirl or sloppy center. The chilled roll is simpler to serve and more attractive on the plate. It's also simpler to store this way and stays fresh for two to three days in the fridge.

Use the Right Tray and Lining

Use a shallow, flat rectangular tray—preferably 10x12 inches. Something deeper might not bake consistently. Parchment paper lining your tray is not optional. It facilitates releasing the cake without sticking or tearing. Also, don't grease the tray excessively; excess oil will make the sponge spread unevenly. Spread the batter with an offset spatula for a smooth surface. A smooth surface means even baking, which is what you want when you roll it out without hassle. These little tweaks ensure a consistent sponge each time.

Dust with Cocoa, Not Sugar or Flour

This might seem like a tiny detail, but it makes a huge difference. When rolling your sponge in the towel, dust the towel with cocoa powder—not icing sugar or flour. Flour sticks to the sponge and makes it patchy. Icing sugar can melt and leave sticky spots. Cocoa blends in and keeps the sponge tasting and looking perfect. This also contributes a depth of richness to the outside of the chocolate swiss roll, without ever being overly sweet. It's one of those chef tips that you don't hear much about—but it works every single time.