Chocolate Roulade Sponge Cake

chocolate-sponge-roulade

Not only is this chocolate sponge roulade cake the greatest recipe ever for my famous Christmas Yule Log ~ but it is so GREAT for so many other cake ideas too!

One of them being my rendition of the Hostess Ho-Ho (dare I say that I put Hostess to shame with that one!??)

This classic genoise style cake is so light and airy & full of deep chocolate flavor.

It is perfect for lighter fillings like mousses and whipped creams but can also stand up to the heavier fillings like buttercreams and ganache!

So very versatile and so very easy to make!

This is what we call the separation foaming method and it only takes a few ingredients and a very short baking time!

If you want FAST & EASY~ this recipe is for you!

Vanilla variation below!


5.0 from 3 reviews
Chocolate Roulade Sponge Cake
 
Prep time
Cook time
Total time
 
You will need 1 - 12" X 18" Pan for this recipe
Eggs must be at room temperature before beginning
Author:
Serves: 1 Roll
Ingredients
  • Egg Yolks 7 large (126g)
  • Granulated Sugar ¼ cup (50g)
  • Egg Whites 7 large (210g)
  • Granulated Sugar ½ cup (100g)
  • Cake Flour ½ cup (60g)
  • Salt ½ teaspoon
  • Unsweetened Baking Cocoa Powder 3 Tablespoons (18g)
Instructions
  1. Combine the egg yolks and ¼ cup of sugar and whip on high speed until ribbon stage
  2. Transfer the yolk mixture to another bowl and reserve
  3. Whip the egg whites on high speed until they begin to gain volume and are frothy and beginning to get white.
  4. Gradually start to add the other measure (½ cup) of sugar as the egg whites whip to medium - firm peaks.
  5. Gently fold the meringue into the reserved egg yolk mixture.
  6. Next fold in the sifted flour, cocoa powder and salt.
  7. Pour the entire batter into the parchment lined sheet pan and spread gently and evenly to all edges of the pan.
  8. Place in the middle rack of a preheated 375° F oven and bake for approximately 12 - 15 minutes.
  9. Cool completely in the pan, and wrap well to freeze for later use OR loosen the edges and remove the entire cake from the pan with the parchment paper still on it as fill it with your choice of filling.

VANILLA ROULADE

5.0 from 3 reviews
Vanilla Roulade Sponge Cake
 
Prep time
Cook time
Total time
 
You will need 1 - 12" X 18" Pan for this recipe
Eggs must be at room temperature before beginning
Author:
Serves: 1 Roll
Ingredients
  • Egg Yolks 7 large (126g)
  • Granulated Sugar ¼ cup (50g)
  • Egg Whites 7 large (210g)
  • Granulated Sugar ½ cup (100g)
  • Cake Flour ½ cup + 2 tablespoons (75g)
  • Salt ½ teaspoon
  • Vanilla Extract 1 teaspoon
Instructions
  1. Combine the egg yolks and ¼ cup of sugar and whip on high speed until ribbon stage
  2. Transfer the yolk mixture to another bowl and reserve
  3. Whip the egg whites on high speed until they begin to gain volume and are frothy and beginning to get white.
  4. Gradually start to add the other measure (½ cup) of sugar as the egg whites whip to medium - firm peaks and then add the vanilla extract.
  5. Gently fold the meringue into the reserved egg yolk mixture.
  6. Next fold in the sifted flour and salt.
  7. Pour the entire batter into the parchment lined sheet pan and spread gently and evenly to all edges of the pan.
  8. Place in the middle rack of a preheated 375° F oven and bake for approximately 12 - 15 minutes.
  9. Cool completely in the pan, and wrap well to freeze for later use OR loosen the edges and remove the entire cake from the pan with the parchment paper still on it as fill it with your choice of filling.
 

 

 

 

 

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50 Comments

      1. Thank you for replying Gretchen! and thank you so much for sharing your recipes. Love them all and love your videos as well! Maraming Salamat! (“Thank you very much!” all the way from the Philippines) 🙂

  1. In the Ingredients for the Sponge Cake you list the 1/2 cup of sugar with the yolks and then you list 1/4 cup of sugar after the egg whites. In the directions, you state the opposite order and in the video you only refer to the “first” measurement and the “second” measurement. Maybe it makes no difference, since they are both folded together. Could you clarify?

  2. Hi is it true that we have pre-roll the cake while it is warm let it cool down in the rolled state, unroll it and the ice it? I haven’t rolled a cake ever so how should I go about it?

    1. I never do it that way. As you see in the video I wrapped mine for the freezer in the pan, I thaw it on the day I need it (it takes minutes) and then roll it up no problem with the filling in it

  3. Hi again!! Thanx for your reply 🙂 I made the cake and it rolled just fine but it was a bit rubbery. Was it because I over whipped the eggs? The cake was OSM otherwise very spongy 😀

  4. Hi Gretchen;
    I love your recipes, your style, and your delivery. I am anxious to make this Roulade, but what size pan is this recipe for?

    Thank you,

    Tami

  5. Hi Gretchen
    Love your recipes. Will this cake keep well in a fridge if I use a perishable filling in the Yule log.

    Many thanks
    Mike

  6. My first post!

    Hi Gretchen..

    I am glad, I found your website. Past few days, I tried some of your recipes – and they all were Great.

    I tried the above recipe in a round pan with some modifications and the results were tragic:
    +Baking Powder 7 gms (no Baking Cocoa here)
    +Flour 50 gms + Cornstarch 10 gms (no cake flour here)
    Sponge lifted very well, then suddenly collapsed and shrinked from sides.

    Please suggest what went wrong.

    1. Hi There, roulade cake recipes are meant to be baked thin in sheet pans only.
      They do not have the structure to hold up in round pans, too much batter (thick in a round pan) will ultimately cause a collapse just by the sheer weigh of its self and insufficient flour to hold it up.
      Additionally baking powder is a recipe that does not require baking powder will also cause a very big rise and inevitable collapse

  7. Other than using your red velvet cake recipe to make a roulade how can we adapt the chocolate roulade recipe to make a red velvet roulade? Thank you for sharing your knowledge and recipes.

    1. You can add red food color. “velvet” has become a very overused and unrealistic term in pastry. Basically people just want red cakes, so you can add red color here no problem

  8. My daughter needs to make a le Buche Noël for French class on Wednesday. I thought we would bake and fill it on Sunday. Freeze it. Take it out of the freezer on Tuesday morning and cover it in Ganash Tuesday night. Refrigerate it and take it to school Wednesday. Will that work? We’re using your white chocolate filling and Chocolate Rolade. I am making 2 of these Sunday with the help of 2 14 year old girls.

  9. I made this on Christmas eve for an order that I got (I have a small home baking business) and it turned out spectacular. I even did the little meringue mushrooms. I was watching the holiday baking championship on ABC and one of the contestants tried to do a Buche de Noel with a German chocolate flavor sponge and filled with the traditional GCC frosting and frosted with chocolate buttercream. It didn’t turn out well because of the cake. It broke like crazy but the judges liked the flavors. Can your roulade recipe be adapted to do a German chocolate cake flavor? I must be drunk with power because I’d like to be able to give it a try.

  10. Hi Gretchen
    Absolutely love this recipe. Tried it for the first time last year I had so many compliments. I noticed you had changed the recipe by adding less sugar to the egg yoke and more to the egg white was there a reason for this? I had to make 3 in total for friends and family so made 1 from the old recipe and one from the new, just in case it was an error. The difference was in the depth of the cake, but they both tasted good. 🙂

  11. Hi Gretchen: I would love to make a strawberry cream rendition, as your strawberry cream cake, but I need to make it bigger. I have a few “moms” getting together for mother’s day and I was thinking a half slab pan, can I do your chiffon cake bigger or should I do a vanilla roulade a few layers..

    Many thanks

    Margherita

  12. Hi gretchen
    Love all ur recipes.
    I have a small oven in which a 12″by 12″ baking sheet fits.I really want to try ur roulade cake.could u please scale ur recipe down to fit my baking sheet.

    Please provide me the measurement of the ingredients that I can bake in a 12″by 12″ pan.

    Many thanks
    Aleya

  13. Hi Gretchen,

    Hope you’d a wonderful Halloween!!

    I tried the ‘biscuit roulade’. Well, since I have a small convection oven-24l and an even smaller toaster oven, I couldn’t use the pan 18″x13″ jelly roll called for and used a smaller one instead that was,to put simply, miserably. I’d put all the batter in the default sheet sort of pan that I got with the oven).

    Is there a way to make a roulade for someone like me with a small oven? I want to buy a jelly roll pan, but don’t know what size would suit me best. I cannot buy a standard oven since I have space constraints. So, am really a small batch baker here.

    Could you please, like you’ve always, guide me?!

    Warmly,
    San

  14. Hi Gretchen,
    How many servings can this recipe make? How can I modify this recipe to make a lemon flavored variation? I was thinking of replacing the vanilla extract with LorAnn’s Super Strength Natural Lemon. Will this be a 1:1 substitution? Or just adding lemon zest be enough? For the filling, I will be mixing lemon curd and whipped cream.

    Thanks and I appreciate your insight.

    1. Hi this cake will serve about 12-14 people see here on my Yule Log the finished version
      You can replace the flavor yes with extract of your choice and zest. and the cocoa will get replaced with same amount of flour.
      You can fold whipped cream into curd for a quick lemon mousse yes

  15. Gretchen, I am in awe. I have been making roulades for jelly rolls/yule logs etc. for years. I decided to check your recipe out and was very skeptical about not rolling the warm cake in a tea towel. If any one but you were suggesting it I would have just passed on trying it. All I can say is thank you, thank you, thank you! Easy to prepare, easy to roll and not a crack in site. eileen

    1. Thank you for posting your experience Eileen. Like you, I’ve only ever made rolls that had to be rolled straight from the oven. I too trust Gretchen but because I’ve never done it this way before I got nervous and wasn’t sure if I wanted to give it a go. Well, I’m gonna bite the bullet and go for it. Two other bonuses?? I’ve been looking for a chocolate roll recipe and one that calls for a pan this size (the current size I’m using is a 10×15). Thanks to you as well Gretchen!! I’ll report back and let you know how it turned out. Happy holidays to you both…

  16. I have tried about 4 different recipes of swiss roll cakes and I was not happy with the end results. It’s either they’re not fluffy or cracked when rolled. Yours was simply perfect in every way! Light and airy and sooo easy to roll with no cracks! Thank you for all that you do and share Gretchen!

  17. Hello Gretchen,
    I absolutely love your recipies! I’m vegan and would love to make a vegan version of a swiss roll. Do you have a recipie for that?

    Best,

    Mo

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