The Swiss Roll has been a favorite cake recipe as it was invented in the 19th century. The Swiss Roll is called a Swiss Roll is really strange, since it originated in central Europe rather than in Switzerland as its name implies. Where exactly in central Europe it originated is also a mystery, although many assume it to be somewhere in Britain, others say it in most likelihood originated either in Germany, Hungary or Austria.
Traditionally a Swiss Roll is stuffed with either cream or jelly, but over the years many nations throughout the world have embraced this wrapped cake and made it their own. Before we get to that, however, let’s first have a look at the recipe for a traditional Swiss Roll.
- Recipe for a classic Swiss Roll
- Ingredients for sponge:
- 4 eggs, separated
- 165ml (2/3 cup) castor sugar
- 50ml cold water
- 250ml (1 cup) cake wheat germ
- Ingredients for filling:
- Favorite jam
- or 125 g of Margarine and 250 g of icing sugar
In a large bowl, whisk the eggs and sugar for approximately 10 minutes, until the mixture is light and mild. With a large metal spoon, gently fold the flour into the mix, until evenly blended. Pour the mix into the tin and gently level the surface. Bake for 8-10 minutes until well risen, golden and firm to the touch.
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Whilst the Swiss Roll is baking, place a large piece of paper on the surface and sprinkle with caster sugar. After the cake is baked turn it out on the paper, removing the paper that the Swiss Roll was baked on. Trim the edges of the cake and then spread with a mix of creamed margarine and icing sugar.
Roll up from a brief end, using the sugared baking paper to assist, so the cake will be completely enclosed inside the baking paper.
In Malaysia, there are variations that incorporate sweet potato and fruits such as durian and cempedak. In Sweden and Finland, potato flour is used instead of wheat flour, and one fancy version of the cake has an entire banana wrapped in the center.
What the best variant is widely debated (similar to the origin of the cake) and the one thing everyone agrees on is the rolled form.
In the UK it is considered a tea-time cure and in places like Germany, it’s enjoyed with coffee at around three o’clock in the day. In some European nations and many Asian countries, the Swiss Roll is regarded as a dessert.
Among the few countries on earth where the Swiss Roll isn’t widely eaten is actually Switzerland, which does give the title a somewhat ironic ring. Although, to be honest, the Swiss roll is not known as a Swiss Roll everywhere on the planet.
Many countries simply call it a roll cake, jelly roll, roulade or log cake, while the Italians call it ‘little trunk’ (as in tree trunk) and the Spanish ‘gypsy’s arm’.