Swiss roll or Jelly roll originated in the 19th century. Its origins are not entirely certain because many cultures have a similar cake. The British are extra enthusiastic because it reminds them of that other classic, Jam roly-poly. You can experiment with the flavours of fillings and toppings, but my favourite will always be the classic combination of strawberry and cream.
In a bowl, beat the egg whites to stiff peaks and then add the sugar, one spoonful at a time. Keep beating until the mixture forms a meringue. Beat the egg yolks in another bowl.
Whip the cream with the sugar. Unroll the cake and spread it with the jam, followed by the whipped cream. Re-roll the cake and decorate it with chopped pistachios and fresh berries.
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