Swiss Cake roll, otherwise know as a Chocolate Roulade Cake, will definitely CHALLENGE the baker in you. I have to say the first time I tried one of these cakes I was a bit INTIMIDATED. How hard can it be to bake a cake and roll it up? Well just try it. When you read the directions and you see the care taken with rolling the cake and pealing the wax paper, you begin to get an idea. Then, when you actually do the work, you get the real idea that this is a little challenging.
My first attempt, or two, was not so successful. Now, I am starting to get the hang of it. Like so much of cooking and baking, there is no substitute for experience. I do not think it is the comfort you have knowing what to do but the subtle things you learn from trying it before. In this cake, it might be something as simple as making sure you have plenty of powdered sugar on your rolling towel. It also might be the care you take when peeling the wax paper. Or it might be the balance between gently rolling the cake with the filling layer, yet firm enough to get a reasonably tight roll on the cake.
So as I like to know, what is the origin of the name Swiss Cake Roll? In spite of its name, the origin of this cake is likely Central European, or more specifically Austrian. It is believed to have been invented in the 19th century. The cake is normally filled with jelly or whipped cream. I really like the sweetness of the marscapone. It balances with the confectioners sugar to be sweet without being to sweet.
The cast of characters.
Creaming the butter and sugar, and then, the dry and wet ingredients.
The cake batter poured into the baking pan and the baked cake.
The sugar on the towel, the cake out of the pan on the towel and the cake rolled up.
The filling ingredients (the recipe from one of my cakes minus the cocoa) and the melting of the chips for the glaze.
Adding the filling layers beginning with the marscapone and finishing with the raspberry jelly.
Carefully rolling up the cake.
The cake before the glaze, and then, with the final glazing.
- 1 cup flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs
- 1 cup granulated sugar
- 6 tablespoons water, divided
- 1 teaspoon Vanilla Extract
- 2 tablespoons plus 2 teaspoons confectioners sugar, divided
- 16 ounces marscapone
- 8 tablespoons butter, softened
- 2 cup Confectioners Sugar
- 1 teaspoon vanilla
- 3 - 4 tablespoons whipping cream
- 4 - 6 ounces raspberry jelly
- 8 ounces white chocolate chips
- 1/4 cup whipping cream
- Preheat oven to 375°F.
- Spray a 15x10x1-inch baking pan.
- Line pan with wax paper; spray paper.
- Mix flour, baking powder and salt in small bowl. Set aside.
- Beat eggs in large bowl with electric mixer on high speed until very thick.
- Gradually beat in granulated sugar, then 5 tablespoons of the water and vanilla.
- Gradually beat in flour mixture on low speed until well mixed.
- Spread evenly in prepared pan.
- Bake 14 to 15 minutes or until toothpick inserted in center comes out clean.
- Place clean kitchen towel on work surface; dust with 2 tablespoons of the confectioners’ sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up.
- Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style.
- Cool cake 15 minutes.
- Unroll cake onto towel.
- Peel off wax paper.
- In a mixer, combing the marscapone and butter and mix well.
- Add in the whipping cream 1 tablespoon at a time until the desired consistency is achieved.
- Spread marscapone filling evenly over cake.
- Top with the raspberry jelly and spread evenly.
- In a bowl on top of a pot of water, melt until the chips are melted. Stir frequently.
- Using towel, roll up cake and place seam-side down on serving platter.
- Slice off each end of the cake to make each side have a clean look.
- Pour a generous amount of the glaze over the top middle of the cake letting it roll down the sides.
- Serve and enjoy!