Ah, Swiss roll cakes! They are a delightful combination of flavor and presentation. Whether you call them Swiss rolls, ho hos, or yodels, these rolled cakes have a special place in our hearts. Their spiral shape makes them not only delicious but also visually appealing.
Versitile Swiss Roll Cake
Swiss roll cakes' chiffon-style cake is not too sweet and is a light and fluffy sponge, making it an ideal canvas for various fillings. Filled with whipped cream, jam, or ganache, this cake won't disappoint. Plus, it's simple to make.
I'm delighted to share some of my favorites from over the years.
Swiss Roll Cakes
- Pineapple Upsidedown Swiss Roll Cake: You will love this version if you are a pineapple upside-down cake fan. Imagine all the classic flavors and textures of pineapple upside-down cake rolled up into a spongy Swiss roll. It's easier to eat and just as delightful. RECIPE LINK
- Cranberry Jelly Swiss Roll Cake: The perfect holiday cake is decorated with sugared cranberries and mint. It is visually stunning, with the tartness of fresh cranberries and a delightful homemade cranberry jelly mixed with the smooth, creamy taste of mascarpone frosting. RECIPE LINK
- Meyer Lemon Swiss Roll Cake: I love making microwave lemon curd to fill this incredibly delicious cake. Tart and sweet, the flavor of summer shines through in every bite. Follow the recipe below, and add lemon curd instead of the jelly filling for the most delicious treat!
Swiss Roll Cakes...the possiblities are endless
Feel free to explore these recipes, add your twist, and share the joy of Swiss roll cakes with your loved ones. Happy Baking!
And remember, the best part about baking is creating memories with family and friends. So gather your loved ones, whip up a Swiss roll, and savor every delicious bite.
Please come back...
A classic chocolate roll cake is about to make its grand entrance! I'm excited, as it will merge from At Home with Rebecka's kitchen in the coming weeks. Come back soon...I can't wait to share the recipe with you!
Swiss Roll Base Recipe
Ah, Swiss roll cakes! They are a delightful combination of flavor and presentation. Whether you call them Swiss rolls, ho hos, or yodels, these rolled cakes have a special place in our hearts. Their spiral shape makes them not only delicious but also visually appealing.
Equipment
- 1 jelly roll pan
- 1 clean tea towel/muslin
- parchment paper to line pan
Ingredients
For the Cake:
- 4 large eggs room temperature
- ¼ cup sugar
- 1 tablespoon vegetable oil
- 2 tablespoons buttermilk room temperature
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
For the Filling
- 2 cups Fresh or frozen berries or other chopped fruit More for garnish
- 1 cup of sugar
- ¼ cup fresh lemon juice
- 2 fresh rosemary sprigs
- pinch sea salt
MASCARPONE WHIPPED CREAM
- ¾ cup ¾ cup mascarpone cheese
- 3 tablespoons powdered sugar
- 2 cup heavy whipping cream
- 1 teaspoon vanilla
- 2 tablespoons jelly filling
- Garnish: Mint leaves
Instructions
- Heat oven to 350 F.
- Grease a 9x13 jelly-roll pan with cooking spray and line with parchment paper
For the Sponge:
- In a large bowl, beat eggs until fluffy, about 5 minutes.
- In a separate bowl, sift flour, baking powder, and salt.
- While the mixer is running, slowly add sugar and mix for 3 minutes
- Add vegetable oil, buttermilk, and vanilla to the whipped eggs until just combined
- Gently fold in half of the dry ingredients until little or no flour is present, Fold in remaining flour to keep batter fluffy
- Pour batter into prepared pan and use an offset spatula to distribute batter evenly
- Bake for 12-15 minutes or until springs back when lightly pressed and has a golden color
- While the cake is baking, sprinkle a clean tea towel with powdered sugar, gently rubbing the sugar into the towel
- When the cake is done, turn it out quickly onto the prepared tea towel
- Peel off the parchment paper and immediately roll the cake up in the towel. Roll as tightly as possibly and evenly as possible
- Cool-wrapped cake on a wire rack for 15-30 minutes
For the Jelly Filling
- Add 2 cups of berries of your choice, 1 cup of sugar, and ¼ cup of fresh lemon juice.Add two fresh rosemary sprigs (optional) and a pinch of sea salt to a medium saucepan and cook over medium-high heat until the mixture thickens, about 15 minutes. Remove rosemary and discard.
- Allow the mixture too cool for 5 minutes. Transfer the mixture to a small blender pulse mixture until smooth
For the Filling and Buttercream Frosting:
- In a large bowl of a stand mixer, whip mascarpone cheese, heavy cream, and vanilla to stiff peaks. Add powdered sugar and 2 tablespoons of cooled jelly and continue to mix for 30 seconds to combine
To Build the Swiss Roll:
- Gently unroll the cooled cake, do not remove from the towel
- Spread jelly evenly over the inside of the cake
- Using a large spoon, place dollops of whipped cream over the jelly then evenly spread the filling over the inside of the cake all the way to the edges.
- Roll the cake using the tea towel. Lift the jelly roll to a serving plate using the towel before removing it. Frost the cake with the remaining whipped cream and decorate with fresh berries and mint
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
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