Michelle Darmody: How to bake the classic jam and cream Swiss roll
A well-rolled Swiss Roll is a delicious addition to any table.
A well-rolled Swiss Roll is a delicious addition to any table.
There are a few hints and tips below to ensure you get a nice roll and to prevent deep cracks and crevices through the centre. Rolling the sponge in a damp tea towel while warm is imperative.
Surprisingly the Swiss Roll did not originate in Switzerland but instead is more likely to have roots in other European countries. As the cake spread across the world it has taken on many names and forms.
I do like the North American title which is Jelly Roll, or the taste of the green matcha version which is prevalent in Japan.
This pale green roll is filled with matcha whipped cream and made of a chiffon style sponge in place of the butter sponge recipe here.
As a child one of my favourite kitchen jobs was helping to trim the edges of a Swiss Roll with a long bread knife.
Those thin strips of sweet sponge tasted decadently good, they are a little dryer than the spongier centre of the cake and removing them, as well as being a treat, help to make a smoother roll.
A well-rolled Swiss Roll is a delicious addition to any table. Preparation Time Cooking Time Total Time Course Ingredients 50g soft butter 1 tsp vanilla 110g golden caster sugar, extra for rolling the Swiss Roll 2 eggs, lightly beaten 1 level tsp baking powder, sieved 110g self-raising flour filling: 150mls cream, whipped to stiff peaks 3 tbs raspberry jam Icing sugar for dusting Method Preheat your oven to 200ºC/gas mark 6. Line a Swiss Roll tin of approximately 8 x 12 inches with baking parchment, leaving a little extra parchment sticking out each end of the tin which you can use to take the Swiss Roll out after it is baked. Cream the butter, vanilla and sugar until it is light and fluffy. Slowly mix in the eggs, either on the lowest setting of a mixer or with a spatula. Sieve the baking powder and flour into a bowl. Add the dry ingredients to the butter mixture and combine. Scoop the mixture into your prepared tin and smooth it out with the back of a spoon. Bake for 15 minutes or until the centre bounces back when lightly pressed. Allow the sponge to cool in the tin until it is cool enough to handle, then gently lift the Swiss Roll out holding the sides of the parchment. Sieve some caster sugar onto a clean dry tea towel and place it sugar side down onto the top of the sponge. Turn the sponge out onto the tea towel. Cut four nics in the long side of the sponge with a sharp knife. Roll the sponge up into a Swiss roll shape with the towel. When the sponge has cooled to room temperature unroll the tea towel and trim the edges (the tasty part) Spread the whipped cream and jam onto the sponge leaving space all around the edge so it has room to spread when you roll it. Roll up your sponge.Jam-and-Cream Swiss Roll
- To add as much air as possible into the flour lift the sieve quite high above the bowl. I sieve the baking powder on its own first, then stir it into the flour before sieving them both together. This makes sure that there are no clumps, but also that the baking powder is spread evenly.
- The sponge will spread and rise as it bakes, so do not worry if it looks a little thin when you scoop it into the tin at first.
- If your sponge cracks when you try to roll it, there could be two reasons: it was over-baked and it has dried out a little, or that it was too cold when you tried to roll it. It is best to roll it warm and leave it cool in this position before filling the sponge with the jam and cream.
- Making a little nic in the sponge allows you to roll it up nicely and helps to stop that dreaded cracking across the top. When making the nics in the sponge, ensure that you do not cut right through the sponge, just cut about a quarter of the way through so it folds and. Rolls easily.
- Dusting your damp towel with sugar will help to prevent the sponge sticking to it, because it creates a small barrier between the towel and the sponge. Use the towel to help you roll the sponge evenly.
- It is best to eat the Swiss Roll on the day it is filled with jam and cream, as the jam will start to seep and make the sponge soggy and the cream will deflate. You can store the sponge overnight if it is kept airtight and fill it on the day you want to use it.
As the spring progresses and strawberries ripen you can make a lovely variation with strawberries and elder flower to welcome the changing of the seasons.
Remove the stalks from 250g of washed strawberries. Cut them into chunks and toss them in one tablespoon of elderflower cordial.
Allow to sit for about an hour at room temperature. Add the strawberries to the stiffly whipped cream and fill the sponge before rolling.
To change the recipe quite dramatically, add 15g of cocoa powder in place of 15g of the flour.
If you are doing this, it is best to add a rounded teaspoon of baking powder rather than a level teaspoon.
This makes a nice chocolatey Swiss Roll.
For a tropical twist I replace the jam with a half a ripe mango, cut into small cubes and tossed with the inside of one passion fruit.
Some passion fruit can be a little bitter so you can add a teaspoon of honey if that is the case.
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