Milk Powder Swiss Roll: Easy Peasy Cocoa- Flavoured Milky Rolls

Can you think of an exotic sweet that can be created without any cooking or baking? Well for those sceptical of cooking and trying such sweets, Swiss Roll is one of the deliciously bankable choices. But what if it contains eggs that some people dislike and are allergic to? Worry not, the solution to this lies in the natively devised purely vegetarian Milk Powder Swiss Roll. There’s no way one cant like these super easily made extremely milky and creamy textured Swiss Rolls. Just two layers, one of milk powder and coconut dough, and the other of cocoa powder and milk powder dough help create this dual-tasting spiral delicacy. 

Swiss Rolls are said to have been made first in the 19th century and the earliest reference to Swiss roll appears in 1852 in the journal Northern Farmer in Utica, New York, where it was called a jelly cake. Their origin is dubiously traced to either Slovenia or Austria, but Central Europe with certainty. The journal published an article titled ‘ To make Jelly Cake’ and described the recipe involving quick baking, spreading jelly, rolling up and wrapping in a cloth and cutting into slices. 

It is however not clear how the word Swiss was attached to these rolls, and the first ever written mention of the Swiss Rolls was found in 1856, in a Birmingham-based journal for an advert. The Swiss Rolls which are a type of rolled sponge cake filled with jelly, whipped cream or icing are known by different names in different countries. In the US, it's known as Chocolate Log and Jelly Roll, in India it's known as Jam Roll, Bolu Gulung in Indonesia, and Bisquitrolle in Germany. 

Preparation: 3 ½ hours 

Servings: 8 slices of Swiss Roll


  • 1 ½ cup milk powder
  • ¼ cup grated desiccated coconut
  • ⅓ cup powdered sugar
  • ½ tsp cardamom powder
  • 3 ½  tbsp of milk
  • 3 tsp ghee
  • 2 tbsp of cocoa powder
  • 1 ½ tbsp milk


  • Take a mixing bowl and add milk powder, desiccated coconut, powdered sugar and cardamom powder in it. Mix everything well.
  • Take out ¾ cup of this milk powder mixture and keep it aside.
  • Then add 2 tbsp of milk to the remaining mixture and knead it into a soft dough.
  • Spread parchment paper and pour a tbsp of ghee on it and spread on the centre.
  • Take the dough on it, flatten with your palm a little and roll gently into an oval chapati of medium thickness and leave it on the parchment paper.
  • Meanwhile, take the reserved milk powder mix into a bowl, and add cocoa powder to it.
  • Then add 1 ½ tbsp of milk to it and mix everything well and combine to form a soft dough. 
  • Spread out another parchment paper and apply 1 tsp of ghee in the centre of the paper.
  • Place the cocoa and milk powder dough on this paper, flatten a bit and gently roll out like an oval-shaped chapati with a medium thickness. Even out the edges to form a roughly rectangular shape. This layer should be smaller than the milk powder and coconut layer.
  • Place the cocoa layer on top of the milk powder layer and roll it inwards. 
  • Then roll it back with paper.
  • Refrigerate it for 2-3 hours. After 2-3 hours cut the roll into Swiss rolls like slices of medium thickness.

The Milk Powder Swiss Rolls are sure to leave everyone impressed and delighted with their eye-catching appearance, chocolaty, milky and tropical essence. These can be ideal choices when one craves homemade sweets but is too lazy to cook and not confident in baking.

The two layers are rolled into a single roll and cut into ready-to-eat slices after a few hours of refrigeration.