When it comes to sweet treats, the Swiss jelly Roll is definitely unique. In a world full of cookie-cutter donuts that roll out of the chain stores like widgets coming off an assembly line, this timeless classic stands out in all the best ways.
But getting the classic Swiss jam jelly roll recipe right isn’t easy. The jelly roll part can be intimidating to many casual cooks and bakers, and you need a set of great directions that will help you nail both the cake part and the roll.
With this recipe, you can cross both of those issues off your list. The rolls are surprisingly easy to make, and the balance between cake and jam in this recipe, plus the elegant look, will virtually guarantee a great outcome every time.
Equipment
- Mixing Bowl
- Swiss Roll Pan, 10 x 15
- Electric Food Mixer
- Whisk
- Kitchen Towel
- Parchment Paper
Ingredients
Cake
4 Eggs
- 4.5 ounces of caster sugar, very fine (120 grams, approximately)
- 3 Tablespoons of icing or caster sugar for dusting (optional, 3/8 cup or 60 grams, approximate)
- 1 teaspoon of vanilla extract (5 mL)
- 4.5 ounces of all-purpose flour (110-120 grams, approximate)
- Butter (enough to grease the pan)
Filling
- 5 Tablespoons of raspberry or strawberry jam (3/8 cup, approximate)
- 8 ounces of heavy cream, whipped (1 cup, approximate)
Preparation Directions
We’ll start with the cake, then get to the filling. Nailing the roll cake is mostly about the fact that there’s no butter in the cake part, which means you can spread the cake out with lashings of jam and whipped cream and go for it without having to be precise and perfect.
Prep Work
- The prep time is short and sweet. Start by preheating the oven to 375 degrees Fahrenheit, then line a 10 x 15 pan with grease-proof or parchment paper. Make sure you bush both the base and sides with melted butter, then dust with flour.
- After that, it’s time to mix the cake part. The combination includes whisked eggs and sugar, combining until they’re light and fluffy. Then add water and vanilla extract.
- When you’re done with that, you can sift in the flour in three stages, adding 1/3 of the total each time using a large metal spoon.
- The overall prep time should be about 20 minutes.
- Cooking Time and Preparation For the Cake
- Pour the mixture into the pan, then bake for 12-15 minutes. You’re looking for the center of the cake to be a little springy, and you want the edges to shrink a little, too.
- Now it’s time to bring in the parchment paper, which should be slightly larger than the pan.
- Spread it out on your counter and sprinkle it with caster sugar to prevent the roll from sticking to the paper, then invert the pan onto the paper.
- Slowly peel the paper off the bottom of the cake, and you’re almost good to go. Make sure you put a clean, slightly damp towel on the cake while it cools, as this will keep the cake from cracking or drying out when you go to roll it.
Finish Work
- The last step is the jam. Spread it on the cake sparingly, and leave a border of about one inch. Then do the same with the whipped cream.
- Now comes the fun part. Make sure the Swiss roll’s longest side is facing you, then roll the Swiss roll away from you. Transfer the finished roll to a plate to serve, and you can sprinkle the caster sugar or use icing sugar to add an elegant finish.
Servings
- This recipe will yield about 8 servings. Be prepared for everyone to want seconds, too.
Bonus Variations
- You can do this with any kind of jam, which makes it fun to surprise your dessert lovers with all sorts of variations. And now that you’ve done it with jelly feel free to consider chocolate or any kind of flavored variation-they’re guaranteed to make you VERY popular when dessert time rolls around!
