Childhood favorites are among the best dishes, as is well known. This recipe for airy, tender Swiss roll cake is fantastic! It’s a stunning cake that would amaze any gathering and isn’t as difficult to make as it seems!
This is the best Swiss roll cake recipe—I don’t intend to sound arrogant! Not only does it taste fantastic, but it also looks stunning and is really simple to make! Valentine’s Day, Mother’s Day, Christmas, or any other special occasion, this Swiss roll cake would be ideal!
This Homemade Swiss Roll Cake is one of my favorite desserts to bake and enjoy. Personally, I love airy cakes, and it’s not a secret they are my favorite. As long as you adhere to the advice I’ve provided below, making Swiss roll cakes is actually fairly simple.
Roll cake, Jelly roll cake, cream roll cake, and Swiss log cake are further names for Swiss roll cake. (A variant that normally occurs around Christmas is the “Buche du Noel” or yuletide log.) In essence, it is a sponge cake wrapped up with whipped cream, chocolate ganache, or jelly as the filling.
Ever ponder the origins of some of these desserts? Such as cake rolls or roll cakes, as well as its varieties like Swiss roll cake or jelly roll cake? Ever wonder how certain tastes, like chocolate cake rolls or strawberry rolls, were started? It’s interesting stuff to ponder while savoring the delightful little cake.
Roll cakes, also known as Swiss rolls or cake, are desserts that resemble sponge cakes and are rolled with fillings. They are sometimes served with whipped cream. They are occasionally referred to as Swiss roll cakes. Strangely enough, that designation does not apply to the other desserts that are classified as roll cakes.
Even though there is some disagreement on where the roll cake, swiss roll cake, and its cousins originated, everyone can agree that it was in Europe. Almost everyone, I suppose. Who cares? You could be asking yourself. They taste great! True; however, it’s important to verify whether the roll cakes you’re eating are from a restaurant that claims to solely provide real and traditional European food. Take Sicilian Cannoli, for example (we’ve talked about them, and you can check the recipe); they are very important to Italians, especially Sicilians.
Nobody is completely certain which is the frankest and shortest response. When a recipe for a sponge cake with jelly smear was published in upstate New York in 1852, it is believed that this is when the roll cake or jelly roll was first used.
The recipe, titled “To Make Jelly Cake,” depicts a contemporary “jelly roll” and says to bake quickly and apply jelly while it’s still hot. Roll it gently, then cover it with a cloth. Slices should be made for the table while cold.
The vocabulary used in the US has evolved through time. From 1852 until 1877, this delicacy was known by the titles Jelly Cake, Roll Jelly Cake, Swiss Roll, Jelly Roll, and Rolled Jelly Cake (1876). It didn’t take long for the nickname “Jelly Roll” to spread.
All around Europe, similar recipes have been discovered; while the fillings have changed, the names have remained constant. Food is strangely like an oral tradition.
When it comes to the Swiss roll, one thing is for certain: it wasn’t invented in Switzerland. In contrast to its northern cousin, the roll cake or Swiss roll, historic English recipes precede them.
France, Austria, Germany, and Hungry have been recommended by certain food experts. It may be discouraging to think that the creator of the exquisite dessert may never be found, but kudos to whoever did. Why this Swiss Roll Cake Recipe is great
This Swiss roll cake recipe has been proven and tested in our household for many years. The cake is not too sugary and is light in texture, moist and fluffy. Only a few simple ingredients are needed, together with an equal amount of egg yolks and whites. (A lot of recipes call for more egg whites than yolks.)
A swiss roll cake contains the following ingredients:
Eggs: the yolks and whites are separated and beaten separately, and the egg whites provide the cake its leavening. The eggs should first be separated; then, they should be allowed to warm up at room temperature.
Milk: You may use whatever sort of milk you have on hand as whole milk.
Cane Sugar: Granulated cane sugar, divided into equal portions for the egg white and yolk mixtures.
Cream of tartar: A cream of tartar is an acid that aids in keeping whipped egg whites stable. If you don’t have a cream of tartar, you may use some vinegar or lemon juice.
Vegetable oil: I prefer avocado oil for cooking, but you may use any light vegetable oil. This gives the cake moisture and elasticity.
Vanilla extract: Vanilla extract, or for variety, you can use any other flavor.
Cake flour (pastry flour): Less protein and gluten are present in this type of flour, which keeps the cake soft.
The eggs must first be taken out of the refrigerator, and the egg whites and yolks separated, as was previously indicated. Why? When the eggs are cold, it is simpler to separate the egg whites from the yolks. To get enough volume during the beating, the egg whites must be at room temperature.
Make sure your basin is clean and free of oil before beginning to beat the egg whites. The egg whites’ ability to whip up well can be hampered by oil. A quick clean with a paper towel and some lemon juice or vinegar before adding the egg whites is a simple method to do this.
2 Tablespoons (30g) of sugar and the egg yolks should be combined and whisked in a separate bowl. Whisk one more before adding the oil, milk, and vanilla extract.
The egg yolk mixture should be sifted over the cake flour and gently folded in until there are no lumps.
Add the egg whites at room temperature to a clean stand mixer bowl with a whisk attachment. Activate the mixer at a low speed.
Add a small amount of cream of tartar (you can also use vinegar or lemon juice) after the egg whites are frothy and bubbling. Slowly add the granulated sugar as you gradually increase the mixer’s speed.
The egg whites should be whipped until they are glossy, fluffy, and attain a gentle peak. (At the end of the whisk, the egg whites will create a curving tail.)
Fold roughly one-third of your egg whites into the mixture of yolks using a spatula. The egg yolk batter will become more fluid as a result. Note that folding differs from stirring.
To avoid deflating the beaten egg whites, you need to use less force. To fold, lower the spatula to the mixture’s bottom and scoop it up with a gentle flick of the wrist while you rotate the bowl by about 90 degrees. Fold and tilt the bowl as necessary to nearly completely homogenize the mixture.
When the egg whites are well absorbed into the batter, add the remaining third of the egg white mixture. Be careful not to overmix, or the egg whites will lose their volume.
Put parchment paper on a 9″ by 13″ baking sheet. Turn the oven on to 375°F and spread the batter onto a baking pan (9 inches by 13 inches).
To get rid of any air bubbles that are trapped, tap the tray a few times. Bake the cake for 13–15 minutes at 375°F or until the top is dry, golden brown, and bouncy to the touch.
The cake should be taken out of the oven and dropped from a height of one foot right away. By doing this, the cake won’t shrink.
Allow the cake to chill on a cooling rack for 10 to 15 minutes, just long enough for it to become slightly warm but not frozen.
Make the whipped cream while the cake is resting. Using a bowl that has been cold in the refrigerator can help the cream whip up properly.
The heavy cream should be poured into the cold basin along with the powdered sugar and whisked to firm peaks. (Avoid overwhipping; it will cause the cream to become butter.)
The Swiss cake portions should ideally be sliced when you are ready to eat. Slice the ends of the cake with a sharp serrated knife after removing it from the refrigerator. With a warm, wet cloth, clean the knife.
Slice the cake into pieces that are about an inch thick, wiping the knife between each slice. Serve the cake plain or with fresh fruit. If you added a scoop of ice cream, that would be fantastic.
The Swiss roll cake should be refrigerated in an airtight container. If a filling besides whipped cream is being used, the cake can be kept at room temperature for up to 48 hours (in an airtight container).
Cake slices can also be sliced into pieces and frozen in separate freezer bags. For up to three months, freeze. Simply let the cake come to room temperature before serving if serving from the freezer.
Whenever I make a new kind of cake, I always turn to this Amazing Swiss Roll Cake recipe and play with the ingredients.
Change the flavor of the vanilla extract or experiment with the filling flavors. There are countless options!
In the past, I’ve made blackberry cream and a filling using fresh mango fruit.
It would be excellent to make blueberry jam, chocolate ganache, or even matcha chocolate cream.
Share the image below to your Pinterest board if you like this Swiss Roll Cake Recipe!
Ok, now that we know everything we need to know about this amazing European Roll Cake (as we’ve determined that it doesn’t originate from Switzerland) we can start making it with the detailed instructions below.
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Cooling Time: 5-6 hours
You could have overwhipped the egg whites, in which case. When you pull out the whisk, the egg meringue should have a “tail,” which indicates that the peaks are soft.
There’s also a chance that you overbaked the cake. Simply continue to bake the top until it seems dry and springy. A cake that has been overbaked will be dry and may crack as a result.
For the filling, you’ll need roughly 12 C (125ml) of heavy whipping cream. If you like a thicker cream layer, you may add extra without a doubt.
If the top layer of your cake gets stuck on parchment, it may indicate that the cake needs a few extra minutes in the oven to finish baking.
Dry and resilient when softly pushed, the surface should not be moist.