Swiss Rolls

Appears in

Published 2008

About

Swiss rolls are made up in much the same way as American jelly rolls, except Swiss rolls are usually more delicate. They can be made with a great variety of fillings and are often iced and decorated.

General Procedure for Making Swiss Rolls

Bake Swiss roll sponge as directed in the formula. Turn out onto a sheet of parchment and carefully peel the paper off the back of the sponge. Cool it partially covered so the cake retains moisture and does not dry out. (The cake may also be moistened with dessert syrup.)
Trim the edges with a sharp knife. Crusty edges do not roll well.
Spread with desired filling, such as:

Jam or jelly

Buttercream

Ganache

Chocolate Mousse

Pastry cream variations

Whipped cream

Lemon Filling

Chopped fruits or nuts may be mixed with buttercream or pastry cream.
If any items—such as fruit pieces or a thin rope of marzipan—are to be rolled into the center of the roll, place these along one edge of the sheet on top of the filling. Begin rolling from this edge.
Roll up the cake tightly with the aid of the sheet of parchment under the sponge.
Ice or cover the outside of the roll as desired. For example:

Brush with apricot glaze, then ice with fondant.

Coat with melted chocolate.

Coat with a sheet of marzipan, using apricot jam or glaze to make the marzipan stick.

Spread with a thin layer of buttercream, then coat with marzipan.

Spread with buttercream, then roll in coconut or chopped nuts.
Swiss rolls may be sold as whole cakes or cut into individual slices.

Variation

Half Rolls

Before icing the outside of the roll, chill the roll to make it firmer.
Cut a sheet of baked short pastry or sponge cake into 2 strips, each as long and as wide as the sponge roll. Spread the strips with a thin layer of icing or jam.
With a sharp knife, carefully cut the chilled sponge roll in half lengthwise.
Mount each half cut-side down on one of the prepared sponge or short dough bases.
Ice and decorate as in the basic procedure.

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