This kids-special dessert is just an artistic way of presenting a chocolate cake with fresh whipped cream. Undoubtedly being the most awe-striking way of doing so. The contrast of brown and white colors, arranged in a spiral form indeed has a hypnotizing appeal to it.


The recipe is pretty much similar to that of a cake, taking care that it is not too moist as it would cause difficulty in rolling out the flat baked cake.


egg substitute - vinegar (butter)


Yield: Almost 16 cupcakes


  • ¾ cup (185 grams) milk
  • 3 teaspoons vinegar
  • 2/3 cup (150 grams) unsalted butter, softened
  • 1 cup (160 grams) fine sugar
  • 1 teaspoon vanilla essence
  • 1 cup(160 grams) all-purpose flour
  • A pinch salt
  • 1 ½ (6 grams) teaspoon baking powder
  • ½ (4 grams) teaspoon baking soda
  • 5 tablespoon (35 grams) cocoa powder


  • Preheat oven to 375 degrees F (165 degree Celsius). Grease a flat baking pan and line it with parchment paper and keep aside.
  • Mix milk and vinegar and keep aside to ferment.
  • Whisk butter and sugar in a medium sized bowl until mixture becomes fluffy and creamy. Add vanilla essence to it and mix.
  • In a separate bowl sift together flour, salt, baking powder and baking soda.
  • Add flour mixture to the butter mixture and mix until everything is combined.
  • Pour the batter to 1 cm thickness and bake at 375 degrees F (165 degree Celsius) for 20-25 min or until toothpick inserted comes out clean.
  • Gently remove the parchment paper from the cake and keep it on a flat surface. Spread fresh cream and some powdered sugar on one side of cake. Start rolling with the help of the parchment paper. Cut it into 2 cm thick slices.


  • Do not make a Swiss roll of a crumbly cake. It is sure to break into pieces.

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