How to roll a swiss roll (2024)

FAQs

What is the secret to rolling a Swiss roll? ›

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.

ROLLING A SWISS ROLL

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

That's because oil is liquid at room temperature so the sponge will stay flexible even when it cools down. Butter is firm at room temperature so when it cools it will harden and make the sponge more susceptible to cracking as you roll it. This cake rolls so easily!

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.

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

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.

Cracks upon rolling:

Simply slice your cake into small squares and pipe buttercream or whatever filling you had planned on top of one square then sit another piece of cake on top and pipe some more buttercream – lots of buttercream. Happy days.

Assembling the Swiss roll:

Lightly dust the top of the sponge with powdered/icing sugar, to prevent sticking. Turn it out onto a large sheet of parchment/baking paper, so that the golden brown, caramelised “skin” side is facing down (so that it's on the outside of the Swiss roll when you roll it up).

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

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.

What is the best way to roll a swiss roll? ›

Keep some tension in the paper to support the roll along its length and use your fingers at the ends to help make the first crease. Lift the baking paper up and forward to roll the sponge, using the paper to press gently down on it and keep the roll tight.

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.

To store: The Swiss roll can be stored in an airtight container in the refrigerator for up to 5 days. To freeze: An unfilled, rolled sponge can be wrapped in plastic wrap and then foil and frozen for up to 2 months.

If too much of a closing agent, e.g. liquid, is used, the cake produced has a 'close' texture. That is, it is dense, tough and rubbery. After baking, the sides tend to collapse inwards forming a sort of 'X' shape called an 'X' fault.