Guava, Raspberry & Chocolate Swiss Roll
A tropical twist on a classic dessert. Fluffy chocolate sponge rolled with tangy guava-raspberry cream, rich chocolate Chantilly, and vibrant fruit jellies.
If you’ve never paired guava and chocolate before, you’re in for a treat it’s one of those combos that just works. Add raspberries to the mix, and things get even better. This Swiss roll starts with a soft, cocoa rich sponge that’s flexible enough to roll without cracking (no need to pre-roll or stress about it). The filling is fruity, bright, and not too sweet, guava brings that tropical tang, and raspberry keeps it lively and a pretty bright colour.
It’s the kind of dessert that looks a little fancy but comes together pretty simply. I like serving it chilled, sliced and beautifully decorated, but it’s just as good straight from the fridge, eaten with a fork over the sink. No judgment here.
Preventing Cracks in Sponge Rolls
A common struggle with sponge cakes, especially when using them for rolls is cracking. To help avoid this, there are a few key things to note:
Let the sponge rest overnight: After baking, I wrap the sponge tightly in plastic wrap and leave it at room temperature overnight. This resting period allows the cake to relax and become more flexible.
Use a low-protein flour: Cake flour (with around 10% or less protein) gives the sponge a tender, elastic structure. Higher-protein flours can lead to a tighter crumb that cracks more easily.
Minimize fat: Fat (like butter) interferes with the sponge’s ability to stretch, it shortens gluten strands and can create a more crumbly or stiff texture.
I’ve included just a small amount of neutral oil in this recipe to help retain moisture without compromising flexibility.
With these small adjustments, you’ll get a soft, pliable sponge that’s less likely to tear or crack perfect for rolls.
Plan Ahead
