No Bake Swiss Rolls Recipe (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.

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 did my cake crack during the first roll?

What is the difference between a Swiss roll and a roulade? A Swiss roll is similar to a roulade, but it is made with a thin layer of cake rolled with jam or cream. It is named after the Swiss Alps, as the rolled cake resembles a log.

Made with simple kitchen staples, this chocolatey Swiss Roll recipe looks impressive but is easy to make from scratch. Filled with a homemade whipped cream and coated in a chocolate ganache, this dessert is rich, creamy, and flavorful.

That's because oil is liquid at room temperature so the sponge will stay flexible even when it cools down. Butter is firm at room temperature so when it cools it will harden and make the sponge more susceptible to cracking as you roll it. This cake rolls so easily!

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.

Step 3: Roll Cake with Towel Inside and Cool

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.

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!

The best thing to do in this instance is whack it in a food processor and turn it into cake crumbs.

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.

What is the difference between jam roly poly and Swiss roll? ›

Jam swiss rolls are typically a soft vanilla sponge perfectly complimented by smooth vanilla buttercream and raspberry jam. Whereas, Jam roly poly is traditionally made as a suet pudding wrapped in muslin or foil and steamed, then filled with jam and served with hot custard.

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

ive never used the specialty pan for swiss roll type cakes and we do them at work with just normal 1inch deep baking sheets on parchment. I use a baking sheet with a lip all the time and line it with parchment. It might cook faster, though i doubt it.

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.

If you don't have a Swiss roll tin, you can use a baking tray, as long at it has edges to contain the mix and is roughly the same dimensions, so the roll is right.

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.

Spread your batter evenly - to make sure it doesn't crack as you roll it! Two step rolling - make sure you gently roll as soon as your cake comes out of the oven to help it retain it's shape when rolling up again. Use the right filling - things like buttercream, ganache and chantillly cream are perfect!

To make rolling much easier, gently score an indentation with a small sharp knife 1cm or so in from the edge of one of the shorter sides of the sponge (don't cut all the way through), and start to roll up from this side. 4. You need to roll the sponge when warm as it's more bendy.

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.