Chocolate Swiss Roll

Chocolate Swiss Roll

Quick chocolate roll cake with an already-made filling - just bake, slice and serve with coffee. Chocolate and raspberries are always a great combination.


Step 1
  • Heat the oven to 225 °. Place baking paper in a long baking tray, 30 x40 cm.
Step 2
  • Whisk eggs and sugar until fluffy. Mix potato flour, cocoa and baking powder. Stir into the egg mixture.
Step 3
  • Spread the mixture into the tray and bake immediately in the middle of the oven for 5-7 minutes. Then place the cake on sugared baking paper.
Step 4
  • Remove the paper on which the cake is baked on. Let it cool. Spread the quark over and then roll the cake up.
Step 5
  • Store in the fridge. Cut into pieces and serve, preferably with raspberries or strawberries.


Caster sugar
160 g
Potato starch
60 g
3 tbsp
Baking soda
2 tsp
Raspberry quark
500 g