How to make a Swiss roll (2024)

FAQs

What is Swiss roll 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.

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. When you're ready to fill, unroll the cake very carefully, slowly flattening it again.

ROLLING A SWISS ROLL

Always roll it up straight from the oven while it's still pliable.

Little Debbie Swiss Rolls

Children in some European countries have limited to no opportunity to do that. The cake treats have the food dyes Yellow 5 and Red 40 in them, and they can cause adverse effects in children.

This happens when you are not gentle enough when folding the dry ingredients into the wet. A genoise sponge requires very gentle and slow folding. You need to preserve as much air in the batter as possible, otherwise it can become rubbery. Why did my cake crack during the first roll?

I've learned that many have used this recipe and the successful ones cool it at room temp, and also to watch out not to over-bake the cake. So to you guys who have replied about your own cracked swiss rolls, don't overbake the cake, make sure you pre-roll it warm, and keep it at room temp!

Recipes for cakes rolled around a layer of jam appeared in both England and the United States around the mid-nineteenth century under various names. Americans typically refer to rolled cakes as jelly rolls, while British bakers refer to rolled cakes as Swiss rolls.

For my Swiss Rolls I either use a 9″ x 13″ cookie sheet or a standard 13″ x 18″ cookie sheet. If you are using the smaller cookie sheet I recommend using the half batch of batter (the one that starts with 6 egg yolks) like we use in this blog here.

You need to roll the sponge when warm as it's more bendy. Roll tightly with the baking paper then leave to cool before unrolling. 5. Don't go too close to the edges of your sponge when filling, or it will all ooze out when rolled.

Can be served straight away or chilled for up to 24 hrs.

Why is my Swiss roll sticky? ›

Sticky cake and cupcake tops are from a reaction with sugar and water. Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.

There are brands out there with Swiss roll shelf life as short as just three weeks, and there are brands that claim their Swiss rolls are suitable for consumption for up to 8 months, as long as the vacuum packaging isn't damaged.

How to keep pumpkin roll from cracking: The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

Make sure you roll up the cake when it's hot out of the oven. If you let it cool much at all, it will risk cracking when rolling or unrolling. I highly recommend using a scale to measure your flour as it's the most accurate method and will prevent you from ending up with a dense cake.

You need to strike a balance between proving too much and proving too little. Underproving results in uneven rising in the oven, which leads to cracking. If you overprove, you're in danger of bun-collapse. The general rule is to let the dough double in size.