Table of Contents
- Key Takeaways
- Why This Easy Dessert Roll Is a Must-Try
- The Secret to That Perfect Chocolate Sponge
- Whipped Caramel Cream: Your New Favorite Filling
- Simple Elegance: Serving and Presentation Tips
- Patricia’s Dessert Philosophy from Patricia Universe
- Tips, Tricks, and Little Luxuries
Key Takeaways
This easy dessert recipe combines a rich chocolate sponge with a whipped caramel cream filling to create an impressive yet approachable Swiss roll. It’s ready in just 35 minutes, serves 10, and works beautifully for any occasion from casual get-togethers to festive celebrations. The textures are soft, the flavors are bold, and the process is streamlined for even beginner bakers.

Why This Easy Dessert Roll Is a Must-Try
If you’ve been searching for easy recipes that feel elegant without being fussy, this chocolate caramel Swiss roll hits every mark. The blend of light chocolate sponge and airy whipped caramel cream is indulgent yet balanced. I often recommend this dessert to readers who want something a little “wow” without needing a culinary degree. Easy recipes like this one show that delicious doesn’t have to mean difficult.

The Secret to That Perfect Chocolate Sponge
Here at Patricia Universe, we believe the heart of any roll cake is its sponge. The airy lift comes from beating eggs and sugar to the right volume—don’t rush this part. It’s one of those techniques that turns an “easy recipe” into a showstopper. Fold in your flour gently, treat the batter with care, and you’ll get that springy, rollable base every time.

Whipped Caramel Cream: Your New Favorite Filling
The filling might just be my favorite part. Think cloud-like whipped cream swirled with buttery caramel sauce and a hint of vanilla. It’s one of those components you’ll want to steal by the spoonful before it even makes it into the cake. Bonus: this whipped caramel delight works great as a topping for other easy recipes too—cupcakes, brownies, or even hot chocolate!

Simple Elegance: Serving and Presentation Tips
Presentation can make even the easiest dessert feel fancy. I like to drizzle extra caramel over the top and finish with a snowfall of powdered sugar. For holiday dinners or dinner parties, slice and serve on a white platter with a few chocolate curls. Easy recipes don’t have to look basic—and this one certainly doesn’t.
Patricia’s Dessert Philosophy from Patricia Universe
At Patricia Universe, I always say dessert should feel both indulgent and achievable. Recipes like this chocolate caramel roll are the reason I fell in love with baking. They deliver that “homemade but heavenly” vibe we all crave—no stress, no fancy ingredients, just smart techniques and satisfying results. If you’re exploring best easy healthy recipes or want something fit for a winter comfort food recipes dinner, this one will hit the spot.
Tips, Tricks, and Little Luxuries
Let your sponge cool fully before unrolling to fill. Use parchment dusted with sugar to avoid sticking. If you’re dealing with dietary restrictions, swap out the cream for a dairy-free alternative or use autoimmune recipes easy approved caramel sauce. For extra flair, try pairing this with a hot drink from your Air Fryer Zeppole lineup or offer it as a surprise finale to an ina garten easy dinner party recipes menu.


Chocolate Caramel Swiss Roll – Easy Dessert Perfection
Ingredients
- 4 large eggs
- 100g caster sugar
- 75g plain flour
- 25g cocoa powder
- 1 tsp baking powder
- 1 tbsp warm water
- 300ml double cream
- 100g caramel sauce (plus extra to drizzle)
- 1 tsp vanilla extract
- Icing sugar, for dusting
Instructions
- Preheat the oven to 400°F (200°C). Line a 10×12-inch Swiss roll tin with parchment paper.
- In a bowl, beat the eggs and sugar using an electric mixer for 5 minutes until pale, thick, and doubled in volume.
- Sift in the flour, cocoa powder, and baking powder. Gently fold in, followed by 1 tbsp warm water.
- Pour the batter into the prepared tin and spread evenly. Bake for 8–10 minutes until springy to the touch.
- Dust a sheet of parchment paper with icing sugar. Turn out the cake onto the paper. Peel off the baking parchment and roll up the cake with the sugared paper from the short end. Let cool completely.
- Whip the cream until soft peaks form. Fold in the caramel sauce and vanilla extract.
- Carefully unroll the cooled sponge, spread the caramel cream evenly, then re-roll tightly.
- Drizzle with extra caramel sauce and dust with icing sugar before serving.

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