Stunning Marble Swiss Roll Cake

This elegant marble Swiss roll combines the lightness of a classic sponge with mesmerizing chocolate swirls that create a stunning visual when sliced. The soft, fluffy texture and rich cocoa flavor make this an impressive dessert that looks far more complicated than it actually is. Perfect for special occasions or when you want to impress guests with your baking skills.

Ingredients

For the Cocoa Paste:

• 10g (2 teaspoons) cocoa powder
• 20g (4 teaspoons) hot water

For the Cake Batter:

• 5 large eggs (approximately 85g/3 oz yolks and 180g/6.3 oz whites)
• 60g (¼ cup) granulated sugar
• 65g (¼ cup) warm milk
• 60g (¼ cup) corn oil or any neutral oil
• 75g (⅔ cup) cake flour

Instructions

Step 1: Prepare the Cocoa Paste

Mix 10g cocoa powder with 20g hot water until completely smooth. Set aside to cool while preparing other ingredients.

Step 2: Prepare the Eggs

Separate 5 eggs into whites and yolks. Place the egg whites in the freezer for 20 minutes to chill. This helps achieve better meringue stability.

Step 3: Make the Base Batter

In a bowl, combine 65g warm milk with 60g corn oil. Mix until well combined. Sift in 75g cake flour and stir in straight lines until smooth. Add the 5 egg yolks and mix in straight lines until the batter is completely smooth.

Step 4: Prepare the Meringue

Remove chilled egg whites from freezer. Using a hand mixer, beat until large bubbles form. Add 60g sugar in three parts: beat after first addition until bubbles become finer, add second portion and beat until mixture thickens, add remaining sugar and continue beating until soft peaks form. When you lift the whisk, there should be a gentle hook shape.

Step 5: Combine Batters

Fold one-third of the meringue into the yolk mixture gently. Pour this mixture back into the remaining meringue and fold gently until completely smooth and uniform.

Step 6: Create the Marble Pattern

Scoop out 180g of the plain batter into a separate bowl. Pour the remaining batter into a lined 28cm × 28cm (11 × 11 inch) baking pan, spreading evenly. Mix the cooled cocoa paste with the 180g reserved batter until smooth. Transfer to a piping bag and cut a small tip (less than 1cm).

Step 7: Design the Swirls

Pipe lines of cocoa batter across the surface of the plain batter. Using the back of a spoon (about 1cm wide) held at a 45-degree angle, draw lines through the batter touching the bottom of the pan. Switch directions and continue drawing parallel lines close together to create the marble pattern. Tap the pan lightly to release air bubbles.

Step 8: Bake

Preheat oven and bake at bottom heat 155°C (311°F) / top heat 165°C (329°F) for 20 minutes. Then adjust to bottom heat 155°C (311°F) / top heat 170°C (338°F) for another 10 minutes.

Step 9: Cool and Roll

Remove from oven and tap pan to release steam. Cool at room temperature for 10 minutes. After 10 minutes, cover with parchment paper and flip the cake. Peel off the bottom paper. While still warm, roll the cake parallel to the bottom pattern using a rolling pin to guide. Wrap tightly in parchment paper and let set at room temperature for 30 minutes.

Step 10: Finish

After 30 minutes, carefully unwrap. Trim the ends for a neat appearance if desired. Slice to reveal the beautiful marble pattern inside.

Time and Servings

Prep Time: 30 minutes
Bake Time: 30 minutes
Setting Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8-10 slices
Calories: Approximately 145 per slice

Why This Recipe Works

This marble Swiss roll achieves its incredibly light texture through the careful folding technique that preserves air in the meringue. The chilled egg whites create a more stable foam structure, resulting in a tender, springy cake that rolls without cracking. The artistic marble pattern not only adds visual appeal but also introduces delightful chocolate flavor throughout. The warm rolling technique prevents cracks while maintaining the cake’s soft, moist texture. This recipe uses simple ingredients but delivers professional bakery-quality results perfect for afternoon tea or special celebrations.

Marble Swiss Roll

This elegant marble Swiss roll combines a classic sponge texture with mesmerizing chocolate swirls, creating a stunning dessert that's impressive yet simple to make.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 slices

Course: Baking, Dessert

Cuisine: International

Calories: 145

Ingredients Method Notes

Ingredients

  

For the Cocoa Paste

• 10 g 10g (2 teaspoons) cocoa powder
• 20 g 20g (4 teaspoons) hot water

For the Cake Batter

• 5 large 5 large eggs (approximately 85g/3 oz yolks and 180g/6.3 oz whites)
• 60 g 60g (¼ cup) granulated sugar
• 65 g 65g (¼ cup) warm milk
• 60 g 60g (¼ cup) corn oil or any neutral oil
• 75 g 75g (⅔ cup) cake flour

Method

 

Preparation

1. Mix 10g cocoa powder with 20g hot water until completely smooth. Set aside to cool while preparing other ingredients.
2. Separate 5 eggs into whites and yolks. Place the egg whites in the freezer for 20 minutes to chill.

Making the Cake Batter

1. In a bowl, combine 65g warm milk with 60g corn oil. Mix until well combined.
2. Sift in 75g cake flour and stir in straight lines until smooth.
3. Add the 5 egg yolks and mix in straight lines until the batter is completely smooth.

Preparing the Meringue

1. Remove chilled egg whites from freezer. Beat until large bubbles form.
2. Add 60g sugar in three parts: beat after first addition until bubbles become finer, add second portion and beat until thickens, add remaining sugar and continue beating until soft peaks form.

Combining Batters

1. Fold one-third of the meringue into the yolk mixture gently.
2. Pour this mixture back into the remaining meringue and fold gently until completely smooth and uniform.

Creating the Marble Pattern

1. Scoop out 180g of the plain batter into a separate bowl.
2. Pour the remaining batter into a lined baking pan and spread evenly.
3. Mix the cooled cocoa paste with the reserved batter until smooth.
4. Transfer to a piping bag and cut a small tip.

Designing the Swirls

1. Pipe lines of cocoa batter across the surface of the plain batter.
2. Using the back of a spoon, draw lines through the batter touching the bottom of the pan to create a pattern.
3. Tap the pan lightly to release air bubbles.

Baking

1. Preheat oven and bake at bottom heat 155°C / top heat 165°C for 20 minutes, then adjust to bake at bottom heat 155°C / top heat 170°C for another 10 minutes.

Cooling and Rolling

1. Remove from oven and tap pan to release steam. Cool at room temperature for 10 minutes.
2. Cover with parchment paper and flip the cake. Peel off the bottom paper.
3. While still warm, roll the cake parallel to the bottom pattern using a rolling pin. Wrap tightly in parchment paper and let set at room temperature for 30 minutes.

Finishing Touches

1. After 30 minutes, unwrap carefully. Trim the ends for a neat appearance if desired.
2. Slice to reveal the beautiful marble pattern inside.

Notes

The chilled egg whites create a more stable foam structure, resulting in a tender, springy cake. Use warm rolling technique to prevent cracks and maintain moisture.