Rose Petals & Ribbons

Chocolate Swiss Roll with Buttercream





When the first frost came recently, I decided to make an Autumnal Swiss Roll; this is a classic Swedish-style one with some delicious buttercream and lots of sugar around it to match the frostiness outside. I decorated it with some leaves that I made out of sugar paste, but that is not at all necessary – just fun. It can be a little bit tricky to get the sponge for the roll just right, as it has such a short baking time, but I will suggest to err on the safe side and rather under-bake it slightly than burn it. Potato flour, or potato starch can be bought through Ocado if you live in the UK, or can be found in the Kosher section in the supermarket (or indeed Scandinavian food stores). As always – the more organic ingredients, the better!


3 Eggs
130 grams Sugar (1½ decilitres)
55 grams Potato Flour (¾ decilitres)
2 tablespoons Cocoa Powder 
1 teaspoon Baking Powder

  1. Put the oven on 250°C, not using the fan. Prepare a baking tray with greaseproof paper, approximate size 30×40 centimetres.
  2. Whisk the eggs and sugar well; make sure you get a lot of air in there! Use an electric whisk or machine if you wish.
  3. In a separate bowl, mix the rest of the ingredients well, and then fold them into the egg mixture.
  4. Pour the batter onto a tray. If you have one of the exact size that is great, but to be honest I usually wing it by letting the batter float out in to the right shape by leaning it in different ways until it looks like the 30×40 size. Make sure it is evenly thick, though, before you put it in the oven.
  5. Bake in the oven for 5 minutes. While it is in there, prepare another sheet of greaseproof paper by laying it on a flat surface and sprinkle it evenly with sugar. When the sponge is out of the oven, you turn the paper upside down and place the sponge on top of the sugar and then release the paper from the cake – if it is tricky it can help to brush some cold water on the paper (make sure it doesn’t get on the cake) – but usually it lets go easily if you go slowly. Let it cool completely.


150 grams Butter
120 grams Icing Sugar (2 decilitres)
2 teaspoons very fine Vanilla Sugar or Vanilla Powder (the best kind of vanilla sugar would be as fine as icing sugar but can be hard to find – it could be made by mixing real vanilla pods with icing sugar. Alternatively, simply mix vanilla powder with some icing sugar)
1 Egg Yolk

  1. Simply mix all the ingredients together, either by hand with a spatula or by using a KitchenAid or similar.
  2. Spread the buttercream on the sponge evenly and roll it up, make sure you don’t do it too tightly and leave the “seam” at the bottom of the cake, then slice it into generous pieces for serving. Enjoy!






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