Swiss roll
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Swiss roll is a type of sponge cake baked in a very shallow rectangular baking tray, and then filled, rolled up, and served in circular slices. In most cases, it is rolled up in a clean tea towel as soon as it comes out of the oven, while it is still flexible enough to roll without cracking. It is left to cool in this shape, then unrolled, filled with jam, jelly, lemon curd, or other filling, and then rolled up again. The preliminary rolling is important if a cream or buttercream filling is used, as such fillings would melt if spread directly onto a hot cake. If jam or jelly is used, it can be spread quickly onto the cake, which is then rolled immediately after, before it has cooled down and become less flexible.
The most common method of making a Swiss roll is to use a basic sponge cake recipe.
A jam Swiss roll is sometimes known as a jam roll, or, in the United States, a jelly roll.
A chocolate Swiss roll is made in the same way, but cocoa powder is substituted for some of the flour, and the cake is filled either with whipped cream or with buttercream, sometimes flavoured with vanilla, chocolate, or a chocolate-flavoured liqueur. A chocolate Swiss roll is sometimes called a chocolate log.
In Asia and North America, Asian bakeries have created new flavours of Swiss rolls, such as green tea (by adding matcha, or Japanese green tea powder), ube (purple yam) in the Philippines, and mango. In the U.K the ‘Collapsed Swiss roll’ is a popular variety of the sponge dessert. Cream and jam will often be used to fill the roll, with berries often embedded into the sponge to add weight to the sponge layers, and hence collapse the roll shape.
The origins of the term "Swiss" roll are unclear. The shape of the Swiss roll has inspired usage of the term in other fields, such as optics.
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