Swiss roll or Jelly roll or a member of the roulade family, has nothing to do with the Swiss per se. Apparently the term ‘Swiss roll’ originated from central Europe in the 19th century. Interesting.
The texture of this roll is interesting too. Oil free, so it would taste a little different from your standard cake. Nothing has been added to replace the role of oil. I liken this to pound cake vs angel cake..
An almost 3-ingredient roll to tempt you to bake right away. Baked in 8 minutes flat. I know, unbelievable. Use whatever filling you have on hand or try coconut jam. Again, a 3-ingredient recipe.
Swiss roll ingredients
85g castor sugar
Flavoring – vanilla, orange zest etc
- Mix eggs and sugar with a whisk until pale white and fluffy (about 10 mins)
- Add flavoring
- Fold in sifted flour
- Preheat oven at 220c hot air humid / convection
- Bake in a lined shallow pan – swiss roll pan, lamington pan, flat sheet cake pan for 8 mins
- When ready, let cake cool and while still warm, roll cake up with the baking paper, to form shape. Let cool.
- Unroll and spread filling and then re roll.
- Sprinkle with icing sugar and by all means, drizzle melted white, dark chocolate ..make it pretty!
A table spoon of oil and a tsp of warm water can be added as well.. (if you prefer a softer roll)