Swiss roll is such a great option as a simple family treat and with a little creativity, it can be the show-stopper of special occasions too. As the weather is nicer I crave less sweet desserts, this is why I've created this Cocoa Blueberry Swiss Roll.

I'm very proud that this recipe has been published in Baking Heaven Magazine and it made it to be a smaller image on the cover at the same time. I'm very proud of this milestone, also set my next goal: to win the cover shot... hopefully it will happen at some point in my career :)


Cocoa swiss roll

  • 6 eggs
  • 9 tbsp sugar
  • 3 tbsp water
  • 4 tbsp cocoa powder
  • 6 tbsp flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon

Blueberry cream cheese filling

  • 125 g blueberry
  • 1 tbsp vanilla extract
  • 1 tbsp honey
  • 180 g cream cheese
  • 100 g icing sugar


Blueberry cream cheese filling

  1. Rinse the blueberries then place them into a lined baking tray.
  2. Add the vanilla extract and the honey.
  3. Roast them in the oven at 180 °C for 15-20 minutes, then let them cool down till room temperature.
  4. Place the berries into a food processor and create a smooth creamy purée. If you wish, you can send it through a sieve to filter the bigger pieces, or you can use the purée as it is.
  5. Place the chilled cream cheese into a mixing bowl and soften it by using a hand mixer. Add the sifted icing sugar gradually and finally add the purple blueberry purée.
  6. Cover the bowl with a piece of cling film and place it into the fridge until the swiss roll will be ready to be filled.

Cocoa swiss roll

  1. Separate the eggs, place the yolks and whites into separate bowls.
  2. Add the sugar to the yolks and beat it with a hand mixer until the mixture will be pale in colour.
  3. Put the flour, cocoa powder, baking powder, and cinnamon into a sieve and sift into the egg yolk mixture, incorporate the dry ingredients by using the hand mixer on a low level, this way you get a lump-free mixture.
  4. In a separate bowl whip the egg whites to get a firm foam.
  5. Gradually incorporate the egg white foam into the cocoa-egg yolk mixture.
  6. Pour the batter into a lined standard swiss roll tin.
  7. Bake it in the pre-heated oven at 180 °C for about 15 minutes or until the cake is passing the toothpick test.
  8. Let the sponge cool down completely, then fill it with the chilled cream and gently roll it up.
  9. Serve it with whipped cream, fresh berries, and mint leaves.
Cocoa Blueberry Swiss Roll - Photo by © Reka Csulak

Cocoa Blueberry Swiss Roll - Photo by © Reka Csulak

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