Tag Archives: Jelly Roll

Swiss Roll Cake / Jam Rolls


Who doesn’t love these yummy little delicacies!!  🙂  Swiss Roll cake, also known as Jam Roll, is basically a light sponge cake layered with various type of fillings, rolled up into a log and then cut into slices.  Why not try baking it at home?  You’ll be surprised how fast and easy it is!  🙂  I must admit that I was quite apprehensive when I decided to give it a try, but even being an amateur I came up with perfect jam rolls.  If you are craving for one of these delicacies just follow my recipe and helpful tips and I can bet you’ll have your homemade jam rolls ready in an hour!!  And these will be gone even faster!

NOTES :

  • This is really a very versatile recipe.  You can fill it with all sorts of things… jam, marmalade, whipped cream, fruits, nuts, buttercream, custard, chocolate, cream cheese!  🙂  Here I’ve made a basic vanilla flavoured sponge cake and used orange marmalade as filling.  This was my first try, so I decided to make it simple. 
  • I used the safest way to make my sponge cake, that is I creamed the whole eggs with sugar instead of beating the egg whites separately and then folding it in later.  And I did cheat a little bit by adding some baking powder, which is usually not required when making a sponge cake.  🙂  But who cares when the end result is just irresistible.
  • Since I’m using a small oven right now, I wasn’t quite sure if i’ll be able to roll up the sponge cake into a log.  🙂  My jam rolls are smaller than usual but don’t they look decent enough?  The recipe below fits my 8 × 9.5 inches baking tray perfectly.  You will need to adjust the ingredients for the sponge cake depending on the size of your tray.  🙂  Well it won’t matter much if your sponge cake  is a bit thinner or thicker as long as you can roll it.

INGREDIENTS :

  • 3/4 cup all purpose flour
  • 3/4 tsp baking powder
  • 2 eggs
  • 1/2 cup powdered sugar
  • vanilla essence
  • pinch of salt
  • 1/2 tsp cinnamon powder (optional)
  • Jam of your choice for filling
  • dessicated coconut (optional)

METHOD :

  • First you have to make the sponge cake.  🙂  Preheat your oven to 180 degrees C.  Line your baking tray with parchment paper.
  • Break the eggs in a large bowl.  Start beating with an electric mixer at low speed, gradually adding the powdered sugar.  (Use only about 1/3 cup sugar and keep the rest for dusting your cake)
  • Once the sugar is dissolved, beat at high speed for about 5mins or till  you obtain a pale creamy mixture.  Add about 1/2 tsp vanilla essence to this while beating.  You can very well whisk the eggs and sugar manually, it’ll just require more time and effort.
  • Sift together the flour, baking powder, salt and cinnamon powder.
  • Fold in the flour mixture into the egg mixture very gently until just mixed.  DO NOT OVERMIX, or your cake will not be as light and fluffy as it could be.
  • Pour this batter into your lined baking tray and level it out gently.  Make sure it spreads till the corners. 
  • Place your baking tray in the lower part of the oven and bake for only about 10 mins until your cake is light brown and spongy in consistency.  Make sure you don’t overbake your sponge cake.

  • While waiting for the cake to bake, place a clean tea towel ( slightly larger than the size of your baking tray ) on a flat surface.  Sprinkle it evenly with the remaining powdered sugar.  I added some dessicated coconut as well, but this is up to you.  🙂
  • Once your sponge cake is ready invert it on the prepared towel while still hot.  Gently peel off the parchment paper from the cake.
  • Roll up your cake loosely along with the towel and allow it to cool in this position on wire rack. 
  • Once cooled, unroll the cake and it is now ready to be filled!  🙂  But make sure it is completely cooled if you are using fillings like whipped cream or buttercream which will melt otherwise.
  • Place some jam of your choice in a small bowl and mix it slightly with a spoon.  This will help in spreading the jam more easily.
  • Spread the jam evenly on the cake and roll it up tightly, carefully removing the towel from below as you do so. 
  • Transfer it to a baking sheet keeping the free edge down.  You can take an extra step and cover the cake with a frosting or glaze.  🙂  I just mixed some coconut powder with the remaining jam in the bowl and spread it over the rolled up cake.  Then I dusted it generously with some more coconut powder. 
  • Refrigerate till ready to be served (depending on your filling) or for about 30 mins before cutting into slices with a serrated knife.  I’m not sure I was patient enough to wait that long though.  🙂

Don’t you feel like bitting into one of these right now?  🙂  Go ahead and give this recipe a try!  It is pretty simple and quick… Do let me know how it turns out!

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