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Daily Rose Chocolate Swiss Roll

Daily Rose Chocolate Swiss Roll

This delish chocolate roll was created by Meme Olson - our youngest customer so far.


  • 3 Eggs 
  • ¾ cup caster sugar 
  • ⅔ cup self raising flour 
  • 1 tbsp cocoa powder
  • 2 tbsp hot water or warm milk
  • 1 tbsp caster sugar, extra 
  • ½ cup thickened cream 
  • 1 tsp icing sugar 
  • Icing sugar to dust 
  • 2 tbsp Riley Daily Rose coffee (plunger grind)


  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 26cm x 32cm swiss roll pan with baking paper.
  2. In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar and beat until thick and pale - the mixture will hold its shape (this will take up to 10 minutes).
  3. Sift flour and cocoa together.
  4. Gently fold flour mixture into egg mixture, followed by milk or water.
  5. Pour into pan. Bake 12-15 minutes, until the sponge springs back when lightly touched.
  6. In a coffee plunger (or other coffee brewer), add 2 tbsp of Riley Daily Rose and as little water as possible to allow the coffee to brew.
  7. While the cake is in the oven, put the cream, 1 tsp of icing sugar and the coffee (to taste) in a bowl and beat with a mixer (or by hand). Once the cream is made, set aside in the fridge until needed.
  8. Place a clean tea towel on the bench. Sprinkle with extra caster sugar. Turn the cake out onto sugar and gently peel back the paper.
  9. Working quickly, trim edges, then roll up with a tea towel. Set aside to cool completely on a wire rack.
  10. Unroll swiss roll. Spread with cream. Re-roll without a tea towel. Transfer to a serving plate. Dust with icing sugar and serve with fresh berries.


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