The humble sponge roulade – otherwise known as a swiss roll or jam roll. It seems simple enough, nay, in it’s barest of forms it almost seems a bit plain-jane or boring! Nonetheless, I had put it down in my diary as another one of those recipes to try. The reason I wanted to try making one of these is that I have only eaten them once in my life – just once.
When my mother tried making swiss roll recipe it when I was a little kid. I was only about 8 years old and the fact that ma had rolled this cake up seemed absolutely magical to me. As soon as the jam inside had set, she cut me a slice from the still warm cake, and I still remember staring at the swirl of ruby-red jam encased in the soft, fluffy cake.
Homemade Swiss Roll Cake Recipe
And then, for reasons unbeknownst to both my mother and myself, I proceeded to smush it into a mountain of sticky, jammy cake before devouring every crumb. Kids do the darndest things!
At any rate, whether it was the memory of my destruction of her masterpiece that meant she would never make this again I’ll never know, the only thing I can say for sure is that the memory of that pillow-like cake was stored lovingly in my brain, hopeful that one day I’d get to taste it once again.
As the years passed, my hopes of my dear mother making this slowly vanished, as the baking duties had fallen onto my shoulders (I made my first cake all by myself at the age of 10!), it looked unlikely that my mother would ever recreate this swirly dessert of goodness again.
Many times before on this blog, I have trumpeted on about the marvels that is ‘The Cook’s Book‘ – and guess what! I’m about to do it again! When I purchased it and did the cursory flick-through, I was delighted to see a recipe for a swiss roll, but felt hesitation about giving it a try.
Would it live up to the memory, which had been polished so much by the passing of time that it now glowed like a beacon in the darkness? Would it crush that fond recollection, like the time I rewatched an episode from the original Chronicles of Narnia tv series as an adult (Lucy, I hate you.)
This year, I decided that it was about time to find out! So, I pulled out my book, all the requisite ingredients and set myself a-stirring! The result was beautiful, a light-as-air sponge only just cooked and beautifully soft to the touch, and combined with the sweet raspberry jam and freshly whipped cream, a deliciously simple dessert which made me pretty happy.
Also Try: Strawberry Cake Recipe
BUT – the question remains…did it live up to my expectations? Well, the answer would be no, but that’s hardly a surprise considering the fact that the memory was built around an experience I had as an 8yo little girl trying something for the very first time! Don’t let this put you off, it’s still a delightful cake to have on a sunny Satuday afternoon, especially with that freshly whipped cream 😉
Raspberry Swiss Roll Cake Recipe Ingredients
(adapted from The Cook’s Book)
- 50g all-purpose flour
- 55g potato starch, sifted
- 100g egg yolks (approx. from 5 medium-sized eggs)
- 115g egg whites (approx. from 4 medium-sized eggs)
- 2 tsp caster sugar
- 1/2 tsp vanilla paste
- Grated zest from 1/2 lemon
- 75g caster sugar
- Icing sugar, for dusting
- 150g raspberry jam, strained and warmed
How to Make Swiss Roll Recipe
1. Preheat the oven to 200 degrees C and line a 40cm x 28cm baking tray with baking paper.
2. Using an electric mixer, whisk together the egg yolks, vanilla paste and 2 tsp caster sugar till the mixture is light, pale, creamy and falls in ribbons. Stir in the lemon zest and set aside.
3. In a clean, dry bowl whisk together the egg whites, 75g caster sugar, 30g of potato starch and a pinch of salt till the mixture is white and creamy and forms soft peaks, and is at least doubled in volume.
4. Using a large rubber spatula, fold in 1/3 of the egg egg white mixture into the egg yolk mixture and gently mix together to lighten. Then, fold this mixture into the remaining egg whites – be sure to do this carefully to not lose any air. Once this is folded together, fold in remaining 25g potato starch and all-purpose flour, being gentle as to not knock out any air.
5. Empty the mixture onto the lined baking tray and spread lightly to within 2cm of the edges of the tin. Bake for approx. 10-15 minutes, till lightly golden and springy to the touch.
Also Try: Cinnamon Roll Recipe
6. Remove from the oven and sprinkle the surface with caster sugar, cover with a clean sheet of baking paper and turn the roulade out onto a clean tea towel. Gently peel away the baking paper it was baked on, then spread the warmed jam on to within 2cm of all edges. Support the roulade with the paper underneath and begin to roll with slight pressure.
7. Lay the roulade with the seam down, and use a ruler or knife to fold over the parchment and tuck just under the seam, holding it in place. Leave it for a few minutes to set, then remove the paper and refrigerate for 1-2 hrs.
8. Once the cake is cooled and the jam completely set, remove from the fridge, trim the untidy ends (lop off about 3cm at each end) and serve with freshly whipped cream. 🙂
I found that I really quite enjoyed eating then by cutting myself a 1cm thick slice from the end, and lathering it with the cream before biting into it’s fluffy heavenliness 😀 Note, pictures don’t do the recipe justice as I didn’t have a baking tray big enough, so the sponge ended up being a bit too thick – but it was still delicious!