Swiss roll: patterned swiss roll recipe, step by step - La Receta de la Felicidad (2024)

FAQs

What is Swiss roll filling made of? ›

Creamy vanilla filling - the filling is so simple with just 4 ingredients: sugar, milk powder, vanilla and cream! It is called "Chantilly cream" and it is light and airy and fluffy. It's also very thick and stable thanks to the milk powder so it holds up well to the rolling.

Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking. Roll to the end of the towel.

The Swiss Roll Technique. The nail fold is elevated by making an incision on either side using a no. 15 scalpel blade. To prevent iatrogenic deformity of the nail, the scalpel tip should be pointed away from the nail bed (Fig. 1).

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.

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.

The chocolate sponge is baked in a Swiss roll tin and these usually have dimensions of approximately 33 x 24cm (9 x 13 inches). The tins have shallow sides, around 1-2cm (1/2 - 3/4 inch) deep. American jelly roll pans have very similar dimensions or you can use a 9 x 13-inch quarter sheet pan.

ROLLING A SWISS ROLL

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

It's very important to roll the cake right when it's hot out of the oven. This will lock in the moisture and keep the cake moist and flexible. You can roll the cake with a damp rag or parchment paper. Whichever method you go with, you can also sprinkle on some granulated sugar to help prevent the cake from sticking.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Why did my Swiss roll stick to the paper? ›

The cake is rolled along with the paper, which stops the cake from sticking to itself. The sugar is supposed to stop the crust from sticking to the paper, in theory. In practice, however, it doesn't because moisture released by the cake is trapped by the paper. H₂O makes the crust wet and hence, sticky.

grease tin lightly/to prevent paper slipping • mark and cut greaseproof paper to correct size • cut/snip paper at corners to fit tin • press greaseproof paper down into the tin to fit the base and sides of the tin • re-grease the greaseproof paper.

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.

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.

Starting at the shorter edge of the cake, roll the cake and greaseproof paper up together, making sure that it is especially tight at the beginning. 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.

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.

The cake is rolled along with the paper, which stops the cake from sticking to itself. The sugar is supposed to stop the crust from sticking to the paper, in theory. In practice, however, it doesn't because moisture released by the cake is trapped by the paper. H₂O makes the crust wet and hence, sticky.

Why is my Swiss Roll rubbery? This can occur if you overmix the cake mixture. Slowly and gently fold the sieved dry ingredients through the whisked egg and sugar mixture until just combined. This is also important to avoid knocking out all the air you've just whisked into the egg-sugar mixture.