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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.
Swiss Cake Roll
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.
Swiss Cake Roll
- 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!
I love cake roll. It’s so European. In the U.S., we’re lucky to see a buche de noel, let alone any other kind of cake roll. Give me a jelly filling any day, but your addition of mascarpone really sounds interersting.
I am so with you on the jelly filling. That is also my favorite kind of doughnut.
Oh my goodness this looks good!!!
Thx so much Debra.
Lovely dessert Peter!!! I need to give this one a try!!
I am glad. I hope you do and it turns out well for you.
I followed the step by step recipe and now all I want is trying the recipe asap, looks so amazing!!
Well then, please do. I know your pics of it will be awesome.
I believe having the right sponge to work with makes the rolling so much easier. Yours look perfect!
Thx Marsha. I know you are the queen baker so I appreciate your insight.
Love the roll cakes – this sounds so good.
Thx so much Patty.
This cake looks absolutely irresistible, Peter! I love your detailed instructions! Pinned, Yummed and Stumbled!
Thx so much for sharing too.
I’m swooning over how perfect your Swill roll is! I love Swiss roll so much, but I’m afraid to make it as I’m sure mine would crack!
Annie, you are funny. I too always worry. It is very sensitive no matter how much experience one has.
Ooh, that dripping icing’s got me! 😉 This cake looks amazing! And that filling sounds so decadent! Awesome recipe!
Thx Sherri. The filling is great.
I’ve been wanting to try a swiss roll cake for ages but I’m always afraid I’ll mess it up and end with a mess on my hands. Literally! I can’t get enough of mascarpone though so this one is going on my list and I’m going to dive in and do it 🙂
Bintu, go for it. You will be glad you tried and it and so pleased with yourself when the cake turns out perfect.
I’ve only made a jelly roll once or twice – because of that intimidation factor – you make it look so easy. Yum!
I don’t know that I made it look easy but thx for saying so.
I’ve tried so many times, but it always comes out a cracked crumbled mess – you’ve inspired me to not give up because this cake looks delicious!
Kelly, if I have then give it another go.
This swiss cake roll looks delightful! I would love this with some coffee in the morning, I love your step by step photos!
I like your style. Cake and coffee in the morning.
This is right up my alley! I love Swiss rolls. Your recipe sound great. Bookmarking to try soon.
Cool. I hope you do. The marscapone is a wonderful filling.
This reminds me of my childhood. Mum & Dad always use to get these on grocery day.
I love hearing people say recipes remind them of their childhood. Food really can bring so many good memories back.
Swiss rolls are the best! With all the fancy desserts out there now, you don’t often see them – but they are the original fancy dessert!!
That’s funny. I think you may be right.
A cake swiss roll is one of my favourite desserts and I have no idea why I have never tried baking it at home, I always just buy ready made ones. Your version sounds wonderful! I will have to try this 🙂
You will need to try this at home. Everything is so good when cooked at home.
I have a fondness for Swiss rolls, it was the first thing I ever made in home economics. You have a lovely recipe here.
That is too funny.
Looks wonderful!
Thx Florian.