Chocolate Roll

  • This cake would be called a rolada in Polish.
  • The baking of this is simple – the hardest part is adding the filling and rolling it back together.
  • You can make many versions of this with different fillings.
  • Here I have used a sour cherry jam layer and a sweet curd or cream cheese layer on top.

Ingredients – Cake

  • 2 eggs
  • 75g caster sugar
  • 50g Plain flour
  • 1 teaspoon baking powder
  • 25g cocoa powder
  • *
  • extra sugar for rolling

Ingredients – Filling

  • Sour Cherry Jam & a little water
  • *
  • 150-200g  yoghurt cheese or cream cheese
  • 1-2 tablespoons of soured cream
  • Icing sugar to taste

Method – Cake

  • Pre-heat the oven to GM 7 – 220°C.
  • Grease and line a 24 x 34cm baking sheet.
  • *
  • Have ready 2 more sheets of baking paper.
  • Lay one of these flat and sprinkle with caster sugar.
  • *
  • Whisk the eggs and sugar until light, pale and fluffy.
  • Mix the flour, baking powder and cocoa together till uniform.
  • Fold in the flour mixture with a metal spoon.
  • Spread the mixture over the prepared tin with a spatula –
  • Getting to all the edges as nearly as possible.
  • Bake for 7- 8 minutes.
  • DO NOT OVERBAKE or it will crack later.
  • Take out the cake and tip it onto the sugared paper.
  • Peel off the paper which was under the cake.
  • Using a metal spatula can be helpful.
  • Put the third sheet of baking paper on top of the cake.
  • Roll up the cake from the narrow end with the paper inside.
  • Leave the cake to cool completely.

Method – Filling

  • Use a small saucepan to thin down the jam by adding a little water, mixing and heating it gently.
  • Leave to cool completely.
  • *
  • Mix the cheese ingredients to taste.
  • You want a soft spreadable mixture.

Assembling the cake

  • Unroll the cake gently and flatten a little.
  • Spread on the jam over the whole cake.
  • Spread on the sweet cheese mixture over the jam.
  • Roll up the cake again.
  • Leave in a cool place for about an hour before serving.
  • Serve as thick slices
  • *
  • Can taste even better the next day as the jam seeps into the cake.
  • Served on Royal Doulton – Flirtation from the late 1970s.

You can try this with a variety of options with different jams and flavours for the sweet cheese. 

Published by


I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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