Swiss Roll Recipe: How to Make a Classic Swiss Roll Cake

A Swiss roll is a type of cake that typically consists of a thin layer of vanilla sponge cake rolled around strawberry or raspberry jam. Newer interpretations—like the chocolate Swiss roll—incorporate flavored cakes and fillings made of buttercream, whipped cream, chocolate ganache, fudge, or marshmallow. When prepared and sliced properly, the cake reveals a neat swirl. In the United States, the Swiss roll is also known as a jelly roll.

The name "Swiss roll" suggests that this cake comes from Switzerland, but there is no clear evidence to support this. Recipes for cakes rolled around a layer of jam appeared in both England and the United States around the mid-nineteenth century under various names. 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.

Roulade is a French term that means "rolled up." It can be used to describe dishes both sweet and savory—including Swiss roll cakes, rolled cakes made from meringue, and rolled and stuffed meat dishes. In France and French-speaking countries like Switzerland, rolled cakes are known as roulades.

It takes a bit of technique to achieve the signature swirl of a Swiss roll.

1. 1. Prep the pan to keep the cake from sticking. Since a jelly roll pan has a large surface area, one danger is that the cake might stick to the center of the pan. To prevent this, line the pan with parchment paper and grease it with butter or cooking spray before pouring in the batter.
2. 2. Cool the cake carefully. There are two methods for cooling a Swiss roll, and neither involves a wire rack. For the kitchen towel method, invert the pan to release the freshly baked cake, and roll it up in a clean tea towel while it's still warm. Once it cools, carefully unroll the cake and spread filling across it evenly before rolling it back up. The other method involves gently steaming the cake to soften it. As soon as the cake comes out of the oven, cover it with aluminum foil. This will trap moisture inside the pan, gently steaming the cake to make it more pliable. You can then assemble the cake directly in the pan.
3. 3. Use all-purpose flour. A crack-free cake starts with a great cake batter. While some recipes recommend using cake flour (a low-gluten flour) for the most tender sponge, all-purpose flour will yield a sturdier cake that's less likely to break when rolling.
4. 4. Choose a filling with the right consistency. Jam is a classic filling, but it needs to be the right kind of jam. If it’s too runny, the jam will soak into the cake. If it’s too thick or chunky, the jam won't spread evenly. Buttercream and whipped cream fillings are a little easier to work with, but you'll have to be extra gentle when assembling the cake.