What is a Swiss roll cake called?

A Swiss roll cake is known by different names around the world. It is commonly called a Swiss roll, jelly roll, or roll cake in North America. In the United Kingdom, it is often referred to as a Swiss roll or jam roll. In other regions, you may see it called a roulade or rolled sponge cake, depending on the filling and presentation.

What’s the difference between a Yule log and a Swiss roll?

A Yule log , also known as a bûche de Noël, is a type of Swiss roll that is decorated to resemble a log and is traditionally served at Christmas. A Swiss roll is more general and can be served year round with a variety of fillings and decorations.

What is the difference between a Swiss roll and a roulade?

A Swiss roll typically refers to a sweet rolled sponge cake, while a roulade is a broader term that can describe both sweet and savory rolled dishes. In baking, the terms are often used interchangeably, but roulade may refer to more elaborate or filled versions.

What is the best filling for a Swiss roll?

The best filling for a Swiss roll is something light and spreadable. Whipped cream, stabilized whipped cream, mascarpone cream, and fruit based fillings like jam or curd work especially well. Heavy frostings are not ideal, as they can cause the cake to split or lose its shape. Stick to light fillings like chantilly cream, pastry cream, or lightly sweetened whipped cream.

What are the common mistakes when baking a Swiss roll?

Common mistakes include overbaking the sponge, under whipping the eggs, overmixing the batter after adding flour, and waiting too long to roll the cake. Any of these can lead to a dry or cracked cake. Proper preparation and working quickly once the cake comes out of the oven are key to success.

Why does my Swiss roll break or crack when rolling?

Breaking usually occurs if the cake is too dry, overbaked, or rolled after it has cooled. Folding the dry ingredients gently and rolling while hot and pliable helps minimize the risk of a cake crack.

How do you roll a Swiss roll without cracking it?

Roll the cake immediately after baking while it is still hot. Dust generously with confectioners sugar, use a clean dish towel, and roll gently but firmly. Letting the cake cool in its rolled shape helps it hold without cracking later.

Why did my Swiss roll go rubbery?

A rubbery texture usually happens when the cake is overbaked or the batter is overmixed after adding the flour. Over baking dries out the sponge, while overmixing develops too much gluten, making the cake tough instead of light.

Why did my Swiss roll stick to the paper?

Sticking often happens if the parchment was not greased or if the cake was allowed to cool on the paper. Dusting the cake generously with confectioners sugar and inverting it immediately after baking helps prevent sticking.

Can I make this Swiss roll cake ahead of time?

Yes. You can bake and roll the cake one day ahead, then fill and chill it before serving. The fully assembled cream roll keeps well in the refrigerator for up to three days.

Can I make a Swiss roll with a boxed cake mix?

Yes, you can use a boxed cake mix, but the texture may be heavier than a traditional sponge. Look for recipes specifically designed for cake mix Swiss rolls, as standard cake batter is often too thick and less flexible for rolling.

Vanilla Swiss Roll Cake

Description

Light and fluffy vanilla Swiss roll cake filled with whipped cream, made with a soft sponge that rolls beautifully every time.

Ingredients

Scale

For the vanilla swiss roll:

1/2 cup (60 grams) confectioners' sugar (for dusting)
4 large eggs
10 tablespoons (125 grams) white sugar
1 teaspoon vanilla (or vanilla bean paste)
1/4 teaspoon salt
1 cup (130 grams) all purpose flour

For the whipped cream filling:

1 cup (235 grams) heavy cream
1/4 cup (30 grams) confectioners' sugar
1 teaspoon vanilla (or vanilla bean paste)

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Instructions

Make the swiss roll cake:

Preheat the oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper, leaving about a 1 inch overhang on the long sides for easy removal. Lightly spray the pan (under the parchment) and the top of the parchment with baking spray. Set out a clean cotton dish towel and a sieve filled with confectioners sugar so everything is ready once the cake comes out of the oven, as you will need to work fast.
In a stand mixer fitted with the whip attachment, add the eggs, granulated sugar, and vanilla. Beat on high speed until very thick, pale, and voluminous, about 5 minutes. Add the salt and beat briefly to incorporate.
Place a sieve over the mixing bowl and sift in the flour in three intervals. Gently fold the flour in with a spatula after each addition, taking care not to deflate the batter. Finish with a gentle fold using a large balloon whisk or rubber spatula until smooth and fully combined.
Pour the batter into the prepared pan and spread evenly. Bake for 13-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
Immediately dust the top of the hot cake generously with confectioners' sugar. Lay the clean dish towel over the cake, then invert onto a large cutting board. Peel off the parchment paper, dust the exposed side with more confectioners sugar, and immediately, slowly roll the cake up tightly inside the towel. Allow the cake to cool rolled up for exactly 40 minutes.

Make the whipped cream filling:

Prepare the filling while the cake cools. In a stand mixer fitted with the whisk attachment, add the heavy cream, confectioners' sugar, and vanilla. Beat on medium high speed until stiff peaks form and the cream holds its shape.

Fill and re-roll the cake:

Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the surface, leaving a small border along the edges.
Gently roll the cake back up without the towel. Refrigerate for at least 1 hour, or preferably overnight, to set.
Slice into portions and serve as is or with fresh fruit, if desired.

Notes

How to store: Store the Swiss roll cake covered in the refrigerator for up to three days.

How to freeze: Freeze the rolled cake without filling or with filling wrapped tightly in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator before serving.

Prep Time: 30 minutes
Cooling and Chilling Time: 2 hours 40 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Bake
Cuisine: European