Swiss Roll /Jelly Roll / Jam Roll | How to make Swiss Roll /Jelly Roll / Jam Roll

By Swapna Sunil  |  4th May 2016  |  
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  • Swiss Roll /Jelly Roll / Jam Roll, How to make Swiss Roll /Jelly Roll / Jam Roll
Swiss Roll /Jelly Roll / Jam Rollby Swapna Sunil
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About Swiss Roll /Jelly Roll / Jam Roll Recipe

A Swiss roll/ jelly roll /cream roll is a type of sponge cake roll filled with whipped cream, jam or icing. This recipe is fail proof and no cracks what so ever. I am really satisfied with the outcome and moreover it's so simple and easy to make.

Swiss Roll /Jelly Roll / Jam Roll

Ingredients to make Swiss Roll /Jelly Roll / Jam Roll

  • 1/2 cup : Self rising flour (or substitute it with 1/2 cup plain flour sifted with 1 tsp of baking powder)
  • 1/2 cup : powdered sugar, divided
  • 3 large eggs: at room temperature with whites and yolks separated
  • 2 tbsp : melted butter
  • 1 tsp : vanilla essence

How to make Swiss Roll /Jelly Roll / Jam Roll

  1. In a deep bowl, add the whites and 1/4 cup powdered sugar. Beat till stiff peaks form with a whisk/ hand blender/ stand mixer.
  2. Now set this aside until needed. In another bowl, take the yolks and add the remaining 1/4 cup powdered sugar and beat with a whisk until it's pale and yellow in color.
  3. Now combine both the whipped yolks and whites together and beat again for a couple of mins. Later add the flour, melted butter and vanilla essence. Beat again until it is completely combined.
  4. Now line a baking sheet preferably 15 × 9 inch pan with parchment paper and transfer the batter on to it. Spread it evenly and tap a couple of times to release the air bubbles.
  5. Now bake this in a preheated oven at 140°C / 284°F approximately for exactly 12 mins. While it's still warm cut the uneven edges and invert it over to a wet kitchen towel. Peel off the parchment paper and roll gently.
  6. Place this in the refrigerator for 10 mins. Later unwrap the roll carefully and spread jam/ preserve of your choice, if the jam is too thick to spread, heat in a microwave for couple of seconds, then continue spreading.
  7. Once the jam is spread roll and slice. A perfect Swiss roll is ready to dig in.

My Tip:

Time is virtue. Please bake until the mentioned time only.

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