How to make a Swiss roll (2024)

FAQs

What is Swiss roll filling made of? ›

A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling.

Starting at the shorter edge of the cake, roll the cake and greaseproof paper up together, making sure that it is especially tight at the beginning. It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely.

Assemble the cake.

Unroll the cooled cake and first spread the jam or hot fudge sauce in a thin layer over the cake. Then, spread the cream filling over the surface leaving about ½-inch border. Gently but tightly roll up the cake with the filling and refrigerate for at least 1 hour before serving.

Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking. Roll to the end of the towel.

ive never used the specialty pan for swiss roll type cakes and we do them at work with just normal 1inch deep baking sheets on parchment. I use a baking sheet with a lip all the time and line it with parchment. It might cook faster, though i doubt it.

Why is my Swiss Roll rubbery? This can occur if you overmix the cake mixture. Slowly and gently fold the sieved dry ingredients through the whisked egg and sugar mixture until just combined. This is also important to avoid knocking out all the air you've just whisked into the egg-sugar mixture.

Cool in rolled up shape: Gently roll the cake up with the parchment/towel. Let it cool in the rolled up shape so when it's time to roll it up with the whipped cream filling, it's already “familiar” with the rolled up shape.

If you don't have a Swiss roll tin, you can use a baking tray, as long at it has edges to contain the mix and is roughly the same dimensions, so the roll is right.

Use the right pan: You will need a 10×15-inch jelly roll pan to make this recipe. If you use something larger, such as a cookie sheet or half-sheet pan, it will affect the bake time considerably. Whip it good: It's important to whip a lot of air into the egg and sugar mixture.

Using the parchment paper to lift it from the tray, gently pre-roll the cake*. Once cooled to about room temperature (too warm and it will melt the whipped cream), spread with desired filling and roll the cake (on the long side), finishing with it seam-side down.

Should Swiss roll be kept in the fridge? ›

Swiss rolls should be eaten within a few days of making. If cream is used in the filling, the roll should be stored in the fridge in an airtight container.

The cake is rolled along with the paper, which stops the cake from sticking to itself. The sugar is supposed to stop the crust from sticking to the paper, in theory. In practice, however, it doesn't because moisture released by the cake is trapped by the paper. H₂O makes the crust wet and hence, sticky.

Briefly, the intestine is removed from the abdomen and divided into a number of segments to allow easy handling. The portions are slit open longitudinally and the contents carefully removed. Next, each segment is rolled up longitudinally, with the mucosa outwards, using a wooden stick.

When the sponge is cool, unroll it gently. Spread the jam filling evenly over the surface of the sponge leaving an 8-10cm gap at one end. Spoon the cream onto the jam and spread with a palette knife. Pulling the paper tightly towards you, slowly ease the sponge over the filling.

Jam swiss rolls are typically a soft vanilla sponge perfectly complimented by smooth vanilla buttercream and raspberry jam. Whereas, Jam roly poly is traditionally made as a suet pudding wrapped in muslin or foil and steamed, then filled with jam and served with hot custard.

Ingredients: SUGAR, WHEY (MILK), ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), DEXTROSE, HIGH FRUCTOSE CORN SYRUP, VEGETABLE OILS (PALM OIL AND SOYBEAN OIL), HYDROGENATED PALM KERNEL OIL, CORN SYRUP, EGG WHITES, COCOA (NATURAL AND PROCESSED WITH ALKALI), ...

The filling layer is also much thicker in an average Yule Log than in typical Swiss rolls. The second significant difference is the visuals. Yule Log is supposed to look a particular way: covered with a thick layer of icing and decorated to look like an actual tree log.