Swiss Roll Recipe: Delight in Every Bite
Introduction
Experience the enchantment of a Swiss Roll a cherished dessert that evokes feelings of nostalgia on any occasion. This delightful sweet treat comprises a sponge cake filled with delicious strawberry jam and whipped cream rolled into a spiral. Ideal, for enjoying during afternoon tea or, as a dessert this Swiss Roll recipe embodies simplicity and sophistication in every mouthful.
History
The Swiss Roll despite its name is believed to have its origins, in Central Europe in the 1800s. Referred to by names such as "jelly roll”, in the US and "roulade" in France. This dessert carries an intriguing past. It was first created as a elegant method of serving a sponge cake filled with flavors highlighting culinary innovation and the skill of rolling cakes.
Serving Suggestions
The Swiss Roll is so versatile. Goes well with different sides. You can slice it up. Serve with some whipped cream and a couple of fresh strawberries, for a pop of freshness. If you're feeling fancy you can drizzle some chocolate sauce on top. Enjoy it with a scoop of vanilla ice cream.. Don't forget to sprinkle a bit of sugar for that classy final touch.
Storing Instructions
To maintain the freshness of your Swiss Roll place it in an airtight container. Store it in the fridge. It will remain tasty for three days. If you want to store it for a period you can opt to freeze the Swiss Roll. Wrap it securely in plastic wrap. Then, in aluminum foil before storing it in the freezer. This way its quality can be preserved for up, to a month. When you're ready to enjoy it just transfer it to the refrigerator overnight to thaw out.
Conclusion
We hope you enjoy creating and savoring this Swiss Roll. Not does it taste delicious. It also adds a touch of elegance, to any dining setting. We'd be thrilled to hear how your attempt, with this recipe turns out! Feel free to share your feedback in the comments section and remember to stay tuned for recipes and culinary ideas.
Craving more sweet treats? Check out our delicious dessert recipes here!
How to Make Swiss Roll Recipe
- 4 large eggs, separated
- 135 grams granulated sugar, divided
- 1 teaspoon vanilla extract
- 80 grams all-purpose flour
- 30 grams cornflour (cornstarch)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 45 ml full-fat milk, room temperature
- 45 grams unflavored vegetable oil (canola oil recommended)
- 400 grams cold whipping cream (minimum 34% fat)
- 2 tablespoons icing sugar (powdered sugar)
- 1/2 teaspoon vanilla extract
- 130 grams strawberry jam, slightly warmed
- Preheat the oven to 180°C (160°C fan).
- Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
- In a large bowl, beat the egg yolks with 66g of granulated sugar and vanilla extract until thick and pale.
- In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the egg yolk mixture, alternating with the milk and oil, and mix until smooth.
- In another clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 69g of granulated sugar and continue whisking until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared tin and spread it evenly with an offset spatula.
- Bake for 10-12 minutes until the sponge is golden and firm to the touch.
- While the sponge is baking, sprinkle 2 tablespoons of granulated sugar over a large piece of baking parchment.
- Once baked, turn the sponge out onto the sugared parchment paper. Peel off the lining paper.
- Roll the sponge up from the short edge with the parchment paper inside and let it cool completely.
In a large bowl, whisk the cold whipping cream, icing sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled sponge cake gently.
- Spread a thin layer of the warmed strawberry jam over the sponge.
- Spread the whipped cream over the jam, leaving a small gap at one of the short ends.
- Roll the sponge back up tightly, using the parchment paper to help guide it.
Trim the edges of the Swiss roll for a clean finish.
Dust with icing sugar before serving.
Servings 8
- Amount Per Serving
- Calories 300kcal
- Calories from Fat 162kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 10g50%
- Cholesterol 100mg34%
- Sodium 95mg4%
- Potassium 85mg3%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 5g10%
- Vitamin A 600 IU
- Vitamin C 5 mg
- Calcium 80 mg
- Iron 1 mg
- Vitamin D 1 IU
- Vitamin E 1.5 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Ensure the eggs are at room temperature for easier separation and better volume when beaten.
- When folding the egg whites into the batter, use a gentle hand to maintain the airiness of the sponge.
- Rolling the sponge while it’s still warm helps prevent cracking.
- For a variation, try different jams or even a chocolate spread for the filling.
- If you prefer a sweeter sponge, sprinkle a bit more sugar on the parchment paper before rolling the cake.
- To achieve perfectly clean cuts, use a serrated knife and wipe the blade clean between slices.
- If you're short on time, the Swiss Roll can be made in stages—bake the sponge and prepare the filling in advance, then assemble just before serving.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
