August 9th is National Swiss Roll Day.
According to Slurp, Swiss roll is a type of sponge cake that is commonly served as a dessert or snack. It is also known as a jelly roll, cream roll, or roulade. The cake is made by baking a thin sheet of sponge cake, spreading a layer of filling on top, and then rolling the cake into a spiral shape, creating a cylindrical shape This delightful dessert has been enjoyed by people around the world for over a century, and its origins can be traced back to 19th-century Europe.
The exact origin of the Swiss Roll is a topic of debate, but it is widely believed to have originated in Central Europe, particularly in Switzerland. The cake was first known as “biscuit roule” or “rouleau de gâteau” in French, which translates to “rolled biscuit” or “rolled cake.” The cake’s cylindrical shape and rolled form were inspired by traditional Swiss log cakes, which were served during the Christmas season.
The Swiss Roll gained popularity in the late 19th century when it was introduced to England. The cake’s soft, light sponge and creamy filling were a hit with the British aristocracy, and it quickly became a favourite dessert at high tea parties. The Swiss Roll’s popularity continued to grow throughout the 20th century, and it is now a staple dessert in many households and bakeries worldwide.
One of the most significant developments in the history of the Swiss Roll came in the early 20th century when it became mass-produced. In 1927, a British company called Cadbury’s launched a pre-packaged Swiss Roll, which was an instant success. The pre-packaged Swiss Roll made the dessert more accessible to people, and it became a popular treat for families and children.
Another significant development in the history of the Swiss Roll came in the 1960s when the recipe for the cake was modified to include chocolate. The chocolate Swiss Roll became a favourite among chocolate lovers, and it is now one of the most popular varieties of the cake.
How to prepare a swiss roll
Preparing a swiss roll can be a little tricky. Follow the method below, taken from the Cordon Bleu Cookery Course (1969) along with a few of their basic recipes
Swiss roll (1)
2 oz plain flour
1/2 teaspoon baking powder
pinch of salt
2 eggs (beaten)
4 oz caster sugar
2 tablespoons water
2-3 drops of vanilla essence icing, or caster sugar (for dusting)
For Filling
3 tablespoons warm jam
Swiss roll tin. or paper case, 8 inches by 12 inches
Method
Set the oven at 375?F or Mark 5; grease and flour swiss roll tin or paper case.
Sift the flour well with baking powder and salt Beat the eggs with a whisk until thick, add the sugar gradually and conÂtinue beating until white.
Stir in the water and vanilla essence and add the flour to the mixture alljat once. Beat with the whisk until just smooth and turn at once into the prepared tin or papi| case. Spread it evenly and bake in pre-set oven for 12-15 minutes.
To turn out the cake: loosen the edges and turn immediately on to a tea towel or sheet of greaseproof paper, dusted with icing or caster sugar.
Quickly and carefully remove the paper case (if used), trim the side edges of the swiss roll with a knife and spread with the warm jam.
Roll the cake up at once and leave it to cool in the towel.
Sprinkle liberally with sugar before serving.
Swiss roll (2)
2 oz plain flour
1 dessertspoon cornflour
1 teaspoon baking powder
2 pinch of salt
4 oz caster sugar
2 eggs (separated)
1 dessertspoon orange flower water
icing, or caster, sugar (for dusting)
For filling
3 tablespoons warm jam
Swiss roll tin, or paper case. 8 inches by 12 inches
This sponge rises well and has a thick spongy texture.
Method
Set the oven at350°F or Mark 4; grease and flour swiss roil tin or paper case.
Sift the flour with the cornÂflour, baking powder and salt four times.
Set aside 2 tableÂspoons sugar ready to be added to the egg whites. Whisk the egg yolks until thick, adding a large portion of remaining sugar, then the orange flower water gradually, with rest of the caster sugar.
Whisk the egg whites until stiff, add the 2 tablespoons of reserved sugar and continue whisking until the mixture stands in peaks.
Fold the whites into the yolks and lastly fold in the flour. Pour mixture into preÂpared tin or paper case, spread it evenly and bake in the pre-set oven for about 12 minutes.
Turn the cake at once on to a sugared tea towel and remove the paper case very quickly (if used). Trim swiss roll edges with a knife, spread cake with warm jam and roll up quickly. Sprinkle with sugar before serving.
Strawberry or Banana Cream Roll
Ingredients as for Swiss roll (2)
icing sugar (for dusting)
For Filling
1/4 pint double cream
caster sugar (to taste)
vanilla essence (to taste)
8 oz ripe strawberries, or 2-3 bananas
Swiss roll tin, or paper case, 8 inches by 12 inches
Method
Make swiss roll as in previous recipe. Shape the cake by rolling it up in the sugared tea towel, but roll the towel in with the cake to prevent it sticking. Leave to cool in the towel.
Whip the cream until thick, add caster sugar and vanilla essence to taste. Slice strawÂberries or bananas. Unroll the cake and spread with the cream; sprinkle with strawberries or bananas, and roll up again.
Chill before serving. Dust the cake with icing sugar.
© Copyright BPC Publishing Limited 1969
There’s also two vintage recipes from Paul Hamlyn (1960’s)
Sources: Slurp and International Days
