Mary Barry’s Swiss Roll : Austria #164
Ingredients:
A Swiss Roll, a.k.a. Swiss Log, Jelly Roll, is a rolled sponge cake, creating a spiral design and filled with whipped cream, jam, or icing. Even though it is called a Swiss Roll it is believed to have originated in Austria. Believe it or not, Drakes cakes have been making miniature Swiss Rolls forever——YODELS! as has Little Debbies’s Swiss Roll and Hostess’ Ho Ho’s. Having said all that, this version is delicious and not too difficult to make. I think making the roll without cracks is the most challenging part. As the pic shows, mine cracked. (Peonies from a friend’s garden. Thank you, Anne.)
Ingredients:
- 100 g. Self-rising flour
- 4 eggs
- 100 g. Caster sugar
- Confectioners’ sugar for sprinkling
- Filling can be whatever you want, e.g. preserves, whipped cream, icing, etc...
- Preheat oven 300F. Grease and line with parchment paper a 13”x9” baking pan.
- Beat the egg and sugar together until light and frothy and then add the sifted flour, carefully folding it into the mixture.
- Pour the mixture into the tin and bake for around 10 minutes, until it’s lightly browned and coming away from the pan at the edges.
- Place some parchment paper on a work surface and sprinkle with caster sugar, before upending the sponge from the pan and peeling off the parchment paper, neaten the edges and leave to cool.
- Spread with jam and add any other fillings and score this sponge lightly from one end. Roll carefully. Neaten up the ends with a knife.
- Sprinkle with confectioners’ sugar and serve.
Results: This is a very simple cake. The difficulty is the roll and creating a spiral design. As you can see my cake cracked. In the past, I have made several Swiss Rolls. I’ve made chocolate sponge cakes filled with whipped cream. I think I like them better than the jelly roll.
Bottom Line: I’ll definitely make Swiss Rolls again with other fillings. Everyone really liked it, cracks and all.
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