Delicate Swiss Roll with Jam Filling
This Delicate Swiss Roll is a light and airy dessert that is as fun to make as it is delightful to eat. The tender sponge cake is perfect for rolling, and it's filled with your favorite jam or jelly, making every bite a burst of flavor. This recipe utilizes a clever technique of turning the cake out onto a damp cloth, which helps prevent tearing while rolling. Enjoy this elegant dessert warm or chilled, dusted with confectioners' sugar for a touch of sweetness.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Eggs
3 (Large, room temperature)
Sugar
1 cup (Granulated)
Flour
1 cup (All-purpose, sifted)
Cream of Tartar
1 teaspoon (For stabilization)
Baking Soda
1/2 teaspoon (For leavening)
Cold Water
1/3 cup (Room temperature)
Vanilla Extract
2 teaspoons (Pure)
Jelly or Jam
1/2 cup (Of choice, for filling)
Confectioners' Sugar
For dusting (To sprinkle on top)
Instructions
1
Preheat the oven to 375°F (190°C).
2
Lightly spray an 11 x 15-inch jelly roll pan with cooking spray, then line it with waxed paper. Spray the paper lightly with cooking spray as well.
3
In a mixing bowl, whip the eggs and sugar together until the mixture is light and fluffy. Then add the vanilla extract and cold water, mixing until combined.
4
Gently sift the flour, cream of tartar, and baking soda into the egg mixture and fold until just combined; be careful not to deflate the batter.
5
Pour the batter into the prepared jelly roll pan, spreading it evenly.
6
Bake for about 12-15 minutes or until the sponge is golden brown and springs back when lightly touched.
7
While the cake is baking, prepare a clean, dry tea towel by sifting a generous amount of confectioners' sugar on it.
8
Once baked, turn the cake out onto the prepared sugar-dusted towel while it’s still warm. Carefully peel off the waxed paper.
9
Using the towel as a guide, gently roll the sponge cake from one long end to the other, allowing the towel to buffer the cake. Let it rest for a few minutes to set the shape.
10
Unroll the cake slowly and spread a generous layer of your chosen jam or jelly over the surface.
11
Re-roll the cake carefully using the towel again to maintain its shape. Trim the ends for a clean finish.
12
Transfer the rolled cake to a serving platter and dust the top with more confectioners' sugar.
13
Slice into pieces and serve immediately, or chill for a refreshing treat later. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Delicate Swiss Roll?
A Delicate Swiss Roll is a light and airy dessert consisting of a tender sponge cake rolled with a jam or jelly filling.
What temperature should I preheat my oven to?
The oven should be preheated to 375°F or 190°C.
What size pan is needed for this recipe?
You will need an 11 x 15-inch jelly roll pan.
How do I prepare the jelly roll pan?
Lightly spray the pan with cooking spray, line it with waxed paper, and then spray the paper lightly again.
How many eggs are required for the sponge cake?
This recipe requires 3 large, room temperature eggs.
How do I start the batter?
Whip the eggs and sugar together until the mixture is light and fluffy before adding vanilla and water.
When do I add the cold water and vanilla?
Add the cold water and vanilla extract to the egg and sugar mixture once it has become light and fluffy.
What dry ingredients are needed for the sponge?
The dry ingredients include 1 cup of all-purpose flour, 1 teaspoon of cream of tartar, and 1/2 teaspoon of baking soda.
How should I incorporate the flour?
Gently sift the dry ingredients into the egg mixture and fold them in carefully so as not to deflate the batter.
What is the purpose of the cream of tartar?
The cream of tartar is used to stabilize the egg mixture.
How long does the Swiss Roll bake?
The cake should bake for about 12 to 15 minutes.
How can I tell if the sponge cake is done?
The cake is ready when it is golden brown and springs back when you touch it lightly.
How do I prepare the towel for rolling?
While the cake bakes, sift a generous amount of confectioners' sugar onto a clean, dry tea towel.
When should I turn the cake out onto the towel?
Turn the cake out onto the sugar-dusted towel while it is still warm from the oven.
When is the waxed paper removed?
Carefully peel off the waxed paper immediately after turning the warm cake onto the tea towel.
Why is the cake rolled while it is still warm?
Rolling the cake while warm helps set the shape and prevents the sponge from tearing later.
How do I perform the initial roll?
Use the towel as a guide and roll the cake from one long end to the other, letting the towel buffer the cake layers.
How long should the cake rest after the first roll?
Let the rolled cake rest for a few minutes to properly set its shape.
What type of filling is recommended?
You can use 1/2 cup of any jam or jelly of your choice.
How do I fill the Swiss Roll?
Slowly unroll the rested cake and spread a generous layer of jam over the entire surface.
What is the final assembly step?
Re-roll the cake carefully using the towel to maintain its shape, then trim the ends for a clean finish.
How is the cake decorated before serving?
Dust the top of the rolled cake with additional confectioners' sugar.
Can the Swiss Roll be served immediately?
Yes, you can serve it immediately or chill it for a refreshing treat.
How many ingredients are in this recipe?
There are 9 total ingredients including the jam and dusting sugar.
What is the secret to a clean finish?
Trimming the ends of the roll provides a clean and professional appearance.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe for a homemade sweet treat.
What is the role of cold water in the batter?
The cold water is mixed with the vanilla into the egg mixture to help create the right consistency for the sponge.
Can I use a damp cloth instead of a dry towel?
The description mentions a damp cloth technique, though the instructions specify a dry towel with sugar to prevent sticking.
What kind of flour should I use?
The recipe calls for 1 cup of sifted all-purpose flour.
How should the cake be stored?
While not explicitly stated, Swiss rolls are best stored in the refrigerator if not eaten immediately.