No Bake Swiss Rolls Recipe (2024)

FAQs

What is the difference between a log cake and a Swiss roll? ›

Is this the same as a swiss roll? The main difference between the two cakes is the way the cakes are decorated. The Yule log cake, or buche de noel, is made to look like the logs burned on Christmas eve, whereas the exterior of a swiss roll is decorated much more simply, such as with whipped cream and fresh fruit.

Americans typically refer to rolled cakes as jelly rolls, while British bakers refer to rolled cakes as Swiss rolls. In Switzerland, people use the French name for rolled meats and pastries, roulade.

Mixing the batter too vigorously at the end will force a lot of the air bubbles out and the cake may come out flat and rubbery. Be sure to use a light hand to gently fold the flour into the egg mixture. Keep an eye on the baking time - set a timer for the first time stated in the recipe and check for doneness.

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!

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.

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. It might not be as neat but it will still work. Dust the greaseproof paper with some flour and caster sugar.

Swiss Roll and Jam Roly Poly are very different! Jam Roly Poly is made with a steam-baked suet pastry dough, so has quite a spongey, slightly stodgy texture. Swiss Roll on the other hand is made with a genoise-style sponge, so is very light in and fluffy in texture. Both are very delcious but very different indeed!

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.

Adding too much flour is the most common mistake for roll cakes and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.

Avoid Overfilling/ Over-rolling – Be sure to use a filling like whipped cream that is light and airy and won't put too much pressure on your cake when it's rolled back up. Also be sure not to roll your cake back up too tight. This will stretch the cake more than its able to and lead to cracks.

Why does my Swiss roll taste eggy? ›

Not cooking your cake at the right temp or time; cooking your cake for a longer bake time than needed could make your cake taste eggy. When exposed to consistently high heat for extended periods, the sulphur from the egg whites causes a chemical reaction, resulting in an unpleasant taste.

Keep some tension in the paper to support the roll along its length and use your fingers at the ends to help make the first crease. Lift the baking paper up and forward to roll the sponge, using the paper to press gently down on it and keep the roll tight. 4. Sit the rolled cake on its seam, then remove the paper.

What I find helps prevent cracking is rolling it up initially when it's still warm, and rolling it up slowly. Also, let the cake roll cool at room temperature for that initial cooling (before unrolling and adding the filling). If it's cold when you unroll it to spread the filling on, it usually cracks.

ROLLING A SWISS ROLL

Always roll it up straight from the oven while it's still pliable.

Can I substitute all-purpose flour for cake flour? Yes, you can. You'll wind up with a similar cake, just with a slight difference in texture and crumb. Both flours perform the same in recipes — they'll mix into identical batters — but the final results will differ to a small degree.

Christmas cookies for Santa, ornaments and decorations, jingle bells and hot cocoa by the fire. For some and in European regions, it's making a yule log cake, also known as a Bûche De Noël in French.

Definitions of Swiss roll. noun. thin sheet of sponge cake spread with jelly and then rolled up to make a cylindrical cake. synonyms: jellyroll. type of: sponge cake.

For a classic chocolate roulade, that's where the project would end. But for a Yule log, the cake is given a finishing coat of ganache, then a piece (or two) is cut off to make a "branch" (or two) that can be attached elsewhere, with more ganache to smooth over the seams.

The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist.