Chocolate Swiss Roll Cake Recipe - Lauren's Latest (2024)

FAQs

What is the trick to making a Swiss roll? ›

Points to remember

Score a line along the bottom of the sponge, approximately 2.5cm away from the edge. Don't cut all the way through. Using the line scored, roll the sponge up tightly and leave to cool completely. When the sponge is cool, unroll it gently.

Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking. Roll to the end of the towel.

A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling.

Unroll the cooled cake and first spread the jam or hot fudge sauce in a thin layer over the cake. Then, spread the cream filling over the surface leaving about ½-inch border. Gently but tightly roll up the cake with the filling and refrigerate for at least 1 hour before serving. Dust with icing sugar before slicing.

This happens when you are not gentle enough when folding the dry ingredients into the wet. A genoise sponge requires very gentle and slow folding. You need to preserve as much air in the batter as possible, otherwise it can become rubbery.

Why is my Swiss Roll rubbery? This can occur if you overmix the cake mixture. Slowly and gently fold the sieved dry ingredients through the whisked egg and sugar mixture until just combined. This is also important to avoid knocking out all the air you've just whisked into the egg-sugar mixture.

It's very important to roll the cake right when it's hot out of the oven. This will lock in the moisture and keep the cake moist and flexible. You can roll the cake with a damp rag or parchment paper. Whichever method you go with, you can also sprinkle on some granulated sugar to help prevent the cake from sticking.

I've learned that many have used this recipe and the successful ones cool it at room temp, and also to watch out not to over-bake the cake. So to you guys who have replied about your own cracked swiss rolls, don't overbake the cake, make sure you pre-roll it warm, and keep it at room temp!

Starting at the shorter edge of the cake, roll the cake and greaseproof paper up together, making sure that it is especially tight at the beginning. It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely.

The cake was under-baked: The cake will be very moist and difficult to handle. With the whipped cream it may have too much moisture and will fall apart easily. The cake was over-baked: If over-baked the cake will be a lot drier and more prone to cracks. A crack in your roll can cause the swiss roll to fall apart.

What is the American name for Swiss roll? ›

A jelly roll is indeed a US name for what we'd call a swiss roll.

For my Swiss Rolls I either use a 9″ x 13″ cookie sheet or a standard 13″ x 18″ cookie sheet. If you are using the smaller cookie sheet I recommend using the half batch of batter (the one that starts with 6 egg yolks) like we use in this blog here.

Our answer. A Swiss roll tin is a specific tin that is designed to bake a thin, rectangular sponge cake that is then rolled up to make a Swiss roll (jelly roll or roulade). It has slightly raised edges (about 2 to 3cm/3/4 to 1 inch) deep and has dimensions of roughly 23 x 33cm (9 x 13 inches).

Of course, it's necessary for its namesake, the jelly roll or Swiss roll. Those rolled cake recipes, as well as ones for Bûche de Noël (yule log) and pumpkin rolls, are formatted specifically to fill a standard-sized, 15 x 10-inch jelly roll pan.

The chocolate sponge is baked in a Swiss roll tin and these usually have dimensions of approximately 33 x 24cm (9 x 13 inches). The tins have shallow sides, around 1-2cm (1/2 - 3/4 inch) deep. American jelly roll pans have very similar dimensions or you can use a 9 x 13-inch quarter sheet pan.

Overbaking will make your cake dry and prone to cracking. However, under-baking your cake will also cause it to collapse as the cake will be wet and won't hold its shape properly.

It's very important to roll the cake right when it's hot out of the oven. This will lock in the moisture and keep the cake moist and flexible. You can roll the cake with a damp rag or parchment paper. Whichever method you go with, you can also sprinkle on some granulated sugar to help prevent the cake from sticking.

Starting at the shorter edge of the cake, roll the cake and greaseproof paper up together, making sure that it is especially tight at the beginning. It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely.

The cake is rolled along with the paper, which stops the cake from sticking to itself. The sugar is supposed to stop the crust from sticking to the paper, in theory. In practice, however, it doesn't because moisture released by the cake is trapped by the paper. H₂O makes the crust wet and hence, sticky.