High Protein Chocolate Swiss Roll (Protein Sponge Cake)

There’s something undeniably impressive about a Swiss roll. That beautiful spiral. The soft sponge wrapped around creamy filling. The light dusting of cocoa or powdered sugar on top. It feels like bakery-level magic.

Now imagine slicing into a rich, chocolatey Swiss roll that’s high in protein, surprisingly light, and made with better-for-you ingredients — yet still soft, flexible, and indulgent.

This High Protein Chocolate Swiss Roll uses a protein-enhanced sponge cake that stays tender and pliable (so it rolls without cracking), paired with a creamy, protein-boosted filling. It’s perfect for celebrations, meal prep desserts, or whenever you want something elegant that also fits your macros.

Let’s roll.

Why You’ll Love This Recipe

• 10–15g protein per slice (depending on filling)
• Soft, flexible sponge that actually rolls without breaking
• Rich chocolate flavor without being heavy
• Lower sugar option available
• Looks impressive, but is totally doable at home

It’s dessert-meets-performance fuel — wrapped in a beautiful spiral.

Ingredients (Serves 8–10 Slices)

Protein Chocolate Sponge Cake

• ¾ cup almond flour (or finely ground oat flour)
• 2 tablespoons cocoa powder (unsweetened)
• ½ scoop (about 2 tablespoons) chocolate or vanilla whey protein powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• Pinch of salt
• 3 large eggs, separated
• ¼ cup maple syrup or coconut sugar
• 2 tablespoons milk (dairy or unsweetened almond milk)
• 1 teaspoon vanilla extract

Protein Cream Filling

• ¾ cup Greek yogurt (full-fat or 2%)
• ¼ cup cream cheese (softened)
• ½ scoop vanilla protein powder
• 1–2 tablespoons honey or powdered erythritol (to taste)
• ½ teaspoon vanilla extract

Optional:

• 1–2 tablespoons cocoa powder (for chocolate filling)
• Fresh berries for layering

Equipment Needed

• 10×15 inch jelly roll pan
• Parchment paper
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Clean kitchen towel

Step-by-Step Instructions

1. Preheat & Prepare the Pan

Preheat oven to 350°F (175°C).

Line your jelly roll pan with parchment paper, leaving slight overhang for easy lifting. Lightly grease the parchment to prevent sticking.

This step is crucial — sponge cakes are delicate.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• Almond flour
• Cocoa powder
• Protein powder
• Baking powder
• Baking soda
• Salt

Set aside.

3. Whip the Egg Whites

Separate eggs carefully.

In a clean bowl, beat egg whites until soft peaks form. Gradually add half of the maple syrup while whipping until stiff peaks form.

This creates air and structure — essential for a flexible sponge.

4. Mix Egg Yolks

In another bowl, whisk egg yolks with:

• Remaining maple syrup
• Milk
• Vanilla extract

Whisk until slightly pale and smooth.

5. Combine Everything Gently

Fold dry ingredients into the egg yolk mixture until combined.

Then gently fold in whipped egg whites in three additions. Use a spatula and light hand — do not overmix.

The batter should be airy and fluffy.

6. Spread & Bake

Pour batter into prepared pan and spread evenly using a spatula.

Bake for 10–12 minutes, until:

• Cake springs back when lightly touched
• Edges are set
• Toothpick comes out clean

Do not overbake — that leads to cracking when rolling.

7. Roll While Warm

This step prevents cracks.

• Lay a clean kitchen towel flat and dust lightly with cocoa powder.
• Immediately flip baked cake onto towel.
• Carefully peel off parchment paper.
• Starting from the short end, roll the cake (with towel inside).

Let it cool completely in rolled position.

This “trains” the cake to hold its spiral shape.

8. Prepare the Protein Cream Filling

In a bowl, mix:

• Greek yogurt
• Cream cheese
• Protein powder
• Sweetener
• Vanilla

Beat until smooth and creamy.

Taste and adjust sweetness. If too thick, add 1 teaspoon milk. If too thin, chill 10–15 minutes.

9. Unroll & Fill

Once cake is completely cool:

• Gently unroll it
• Spread filling evenly, leaving ½ inch border
• Re-roll carefully without the towel

Wrap tightly in plastic wrap and refrigerate at least 1 hour to set.

10. Slice & Serve

Dust with cocoa powder or powdered sweetener.

Use a sharp knife and wipe clean between cuts for neat slices.

Each slice reveals that gorgeous spiral.

Texture & Flavor Profile

• Light, airy sponge
• Rich chocolate depth
• Creamy, slightly tangy filling
• Balanced sweetness
• Moist but not dense

The protein sponge remains flexible and soft thanks to whipped egg whites and gentle folding.

Protein Breakdown (Approximate)

Entire roll: 80–100g protein (depending on ingredients used)
Per slice (8 slices): ~10–15g protein

Impressive for something that looks like it came from a bakery.

Tips for a Perfect Swiss Roll

1. Don’t Overbake

Even 1–2 extra minutes can dry out the sponge.

2. Roll While Warm

If you wait, it may crack.

3. Fold Gently

Air equals flexibility.

4. Chill Before Slicing

This helps the filling firm up and keeps slices clean.

5. Use Fine Protein Powder

Gritty protein affects texture.

Flavor Variations

Chocolate Peanut Butter

Add 2 tablespoons peanut butter to filling.

Mocha Roll

Add ½ teaspoon espresso powder to sponge.

Berry Cream

Add fresh raspberries or strawberries to filling before rolling.

Dark Chocolate Ganache Topping

Drizzle melted dark chocolate over chilled roll.

Vanilla Swiss Roll

Skip cocoa in sponge and use vanilla protein instead.

Storage & Make Ahead

• Refrigerate in airtight container up to 4 days
• Freeze slices individually for up to 1 month
• Thaw in fridge overnight

Perfect for meal prep desserts or special occasions.

Common Mistakes to Avoid

• Overmixing batter → dense sponge
• Skipping parchment → sticking disaster
• Not rolling warm → cracks
• Overfilling → filling squeezes out
• Cutting before chilling → messy slices

Serving Ideas

• With espresso or coffee
• As a birthday or celebration dessert
• With fresh berries on the side
• Topped with shaved dark chocolate

Elegant enough for guests. Smart enough for everyday.

Frequently Asked Questions

Can I use only protein powder instead of flour?
Not recommended. Sponge needs structure from flour or almond flour.

Can I make it gluten-free?
Yes — almond flour works perfectly.

Can I make it dairy-free?
Use dairy-free yogurt and plant protein powder.

Will it taste “protein-y”?
Not if you use a quality protein powder and balance sweetness.

Can I double the recipe?
Yes, but bake in two separate pans rather than doubling thickness.

When to Make This

• Special occasions
• Meal prep desserts
• Holiday gatherings
• When you want to impress without sacrificing macros

It’s beautiful, rich, and surprisingly balanced.

Final Thoughts

This High Protein Chocolate Swiss Roll proves that elegance and nutrition can absolutely coexist.

Soft sponge. Creamy filling. Stunning spiral. Solid protein boost.

Roll it warm. Fill it generously. Chill it patiently.

Slice. Admire. Enjoy.

Dessert just got stronger — and way more impressive.