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Dessert

Chocolate Swiss Roll

A chocolate sponge cake rolled with a creamy filling of butter, Crisco, confectioners' sugar, vanilla, and marshmallow fluff.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Vanilla and cocoa work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 357 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Swiss Roll

Oven375°F
Time12 to 15 minutes

Ingredients

Directions

Prepare the pan

  1. Preheat oven to 375°F.

  2. Line jellyroll pan 15½ x 10½ x 1 inch with waxed paper or foil.

  3. Grease pan generously.

Make and bake the cake

  1. Beat eggs in small bowl on high speed until thick, about 5 minutes.

  2. Pour into a larger bowl.

  3. Gradually add sugar.

  4. Beat in the water and vanilla on low speed.

  5. Gradually add flour, cocoa, salt and baking powder.

  6. Beat until smooth.

  7. Pour batter into pan.

  8. Bake 12 to 15 minutes.

  9. Immediately invert cake onto a towel sprinkled with powdered sugar.

  10. Remove the foil or wax paper and trim any stiff edges.

  11. Roll cake up with the towel and allow to cool 30 minutes or more on a cake rack.

Make the filling

  1. Cream together Crisco, butter and confectioner's sugar.

  2. Add vanilla and marshmallow fluff and beat until smooth.

Fill and finish

  1. Unroll cooled cake and spread with filling.

  2. Roll it back up and sprinkle with confectioner's sugar.

Nutrition, whole recipe (rough)

851Calories
21 gProtein
27 gFat
126 gCarbs

Counts 7 of 10 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Cakenot in our table0
Waternot in our table0
Marshmallownot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + cocoatop 4% of all pairs
    Smell alikemoderate
    Cooked together357 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vanilla + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped to a thick foam, they trap air that gives the sponge its light structure.
All-purpose flour
Its proteins set during baking, forming the cake's structure so it can be rolled.
Granulated sugar
Sweetens the cake and helps stabilise the whipped egg foam while it is beaten.
Baking powder
Releases gas in the batter, helping the sponge rise and stay tender.
Cocoa
Gives the cake its chocolate flavour and dark colour.
Butter
Adds richness and a smooth, creamy texture to the filling.

The step that matters

Roll the cake while it is still warm. Rolling the hot sponge with the towel lets it set in a curl; if it cools flat it will crack when rolled later around the filling.

Swap the cocoa

How well each one fits the dish's main ingredients (egg, sugar, vanilla, flour, butter):

  1. Almondfits better
  2. Chestnutfits better
  3. Macadamia nutfits better
  4. Cocoathe original

Fit is the average pairing score against egg, sugar, vanilla, flour, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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