I love the chocolate flavoured butter bean paste that I made for Chocolate Truffles. So I used the paste as filling for this Roll Cake for my health-conscious daughter. You wouldn’t know the filling is canned butter beans. It’s absolutely delicious!

Cake Tin

Swiss Roll Pan *Large Square Cake Tin can be used


4 Eggs *at room temperature
1/3 cup Caster Sugar
1/2 cup Self-Raising Flour
2 tablespoons Cocoa Powder
1 pinch Salt
2 tablespoons Milk
20g Butter *melted

200g Canned Butter Beans
*You get about 200g Beans from a 400g can.
1/4 cup Caster Sugar
2 tablespoons Cocoa Powder
1 to 2 teaspoons Rum *optional but recommended
1 to 2 tablespoons Milk *optional

  1. Preheat oven to 200℃. Line the base and sides of a Swiss roll pan with baking paper. *Note: Today I used 27cm x 18cm square cake tin for thicker cake.
  2. Use an electric mixer to whisk Eggs and Sugar and make the mixture very thick and pale. Add Milk, Butter and Salt, mix to combine, the volume will be slightly reduced but do not worry, sift in the combined Flour and Cocoa Powder, and gently combine.
  3. Pour into the prepared pan and smooth the surface. Bake for 10-12 minutes or until the surface is dry to the touch. Cover with a tea towel and allow to cool.
  4. To make the filling, rinse Butter Beans well, place all Butter Beans into a food processor or blender and make them into paste. Add Sugar (and pinch of salt if Butter Beans are unsalted), Cocoa Powder, Rum, then process until it gets smooth paste texture. Adjust the thickness by adding Milk.
  5. Place the sponge onto a clean work surface and peel the baking paper, but do not remove the paper. Spread the filling over the sponge, whichever side you prefer, then roll sponge to enclose filling using the paper.