Don’t be fooled that the Swiss Roll originated in Switzerland! No one knows how the term “Swiss” ever got incorporated into this famous dessert, but this style of cake is also very popular in Chinese bakeries, and pretty much all over the world. This swiss roll, also known as a jelly roll, is basically a sponge cake that is baked in a sheet pan and layered with jelly and cream and rolled up into a long log. It’s then cut into slices where you can see the swirls of the cake, jelly, and whipped cream. It’s divine and delicious! This is the kind of dessert I love to eat because it’s light and creamy, and not overly sweet. It’s the perfect piece of cake for me after dinner, and even more rewarding when it’s homemade. We took a stab at making this for the first time and did a pretty decent job, although I think we can make it look nicer next time! The original recipe is actually this Chocolate-Raspberry Swiss Roll that we found on Food&Wine, but we didn’t use Chocolate nor Raspberry! We ultimately decided to use a Blueberry Jam because we wanted to top this Swiss Roll with our home grown blueberries. We guarantee you will love this recipe, and even if your roll doesn’t look evenly spread or the swirls aren’t perfect, it will still be tasty!
One of the beauties of having the patience to garden is getting fresh-picked blueberries. This is our first year that we got a good amount of blueberries, which we actually grow in a pot because they require high acidic soil. We picked about a handful and set them aside for the final presentation of our Blueberry Swiss Roll.
The first step of the recipe is to make the cake! Mix 5 large egg yolks, 1/4 cup granulated sugar, and 1/2 tsp pure vanilla extract (we use vanilla bean now everytime it asks for extract... it's so much better!). Beat these ingredients until fluffy, about 3 minutes.
Then carefully fold in 1/2 cup of cake flour. It's important to actually use "cake" flour as opposed to all-purpose because cake flour is more delicate and fine, which helps create a fluffier cake. If you look closely, you'll see the little specs of vanilla bean, which you can't get if you use vanilla extract.
Next, beat the 5 egg whites with 1/2 tsp salt until soft peaks form. Gradually add the remaining 1/4 cup of granuated sugar and beat until the whites are glossy.
Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain.
Quickly fold in 4 tbsp of unsalted butter that has been melted.
Butter a large sheet pan and line it with parchment paper, then butter the paper. Spread the cake batter in the pan and bake in the lower third of the oven for 20 minutes at 350-degrees, or until golden and puffy. Let this cool.
To make the creamy filling, whip 1 1/2 cups heavy cream with 2 tsp granulated sugar, 1/2 tsp pure vanilla extract, and a pinch of salt until it forms stiff peaks.
Now you have to invert the cake on top of a cutting board. Next, spread your preferred flavor of jam all over the entire cake. We used blueberry jam and went easy on the layering because we didn't want to make this roll too sweet. And finally, spread the whipped cream evenly over the jam.
Begin rolling up the cake from the long side, as tightly as possible. If there's excess cream that oozes out, just scrape it off. Wrap the roll tightly in plastic wrap and transfer to a baking sheet and refrigerate for at least 6 hours or overnight. I know, you're probably thinking all this work and you can't even eat it until the next day?! Well, here's a shortcut - just put in the freezer and when it sets, you can enjoy!
Here is half of our Blueberry Swiss Roll that we dusted with powdered sugar on top. You can take the extra step to make a chocolate glaze to cover the roll, but that's an overkill of sugar for us. The other half we gave it to my parents, which my mom was pleasantly pleased with the taste and texture - and she is one of those people who don't like desserts. Don't our cute little blueberries look like buttons atop this lovely roll?
Look at that cake and tell me that doesn't look moist and soft! It's like biting into a giant marshmallow. Just slice them however thick you prefer and enjoy with a cup of tea or coffee! What a great dessert that you can eat anytime of the day.
To view or print-out this recipe, click here: Chocolate-Raspberry Swiss Roll from Food&Wine