One of my absolute favorite cake desserts ever is the famous and all time loved Roulade, also known as Swiss Roll in some parts of the world.
It’s a quick and easy cake recipe, which can be prepared in 30 – 40 minutes time, thus making it a perfect last minute bake off recipe.
Imagine some old friends of yours have passed you a call to announce that they would be coming to visit you for a little coffee chat in an hours time.
Of course, you would like to present them a little coffee treat, something that everyone enjoys at anytime of the day!
We used to organize our own little Roulade baking challenge in college time.
The tastiest and fastest prepared Roulade was the winner.
If I remember well, the record was at 23 min. ^.^ Yeah, you are right, we were freaks…. =D
Anyway, there are numerous different recipes out there in the world for a classy Swiss roll and of course there are all types of fillings too.
I love to try out different Roulade ideas every once in a while, so I have been rummaging the web for new concepts and inspirations and I even tried 1 or 2 recipes.
One recipe came out nicely, the other one is not even worth mentioning…
Usually, I ll always stick to my recipe from college time, it’s reliable and it can be used for different type of sponge pastries such as the popular Austrian “Schnitten” or even soup dumplings such as the “Schöberl”. The pastry is very versatile!
There are 3 different ways to prepare the pastry, each having their own purpose.
The first and most common preparation is the “cold mixed” sponge mix.
Here the egg yolks and egg whites are simply separated, beaten on their own with other ingredients and folded together to a smooth pastry. Most of the Roulades and other cakes are prepared this way.
The second is the so called “warm beaten mixture”. The difference here is that the whole eggs are beaten thick and fluffy with sugar in a water bath.
This technique is mostly used when working with huge quantities.
The third and last technique is the “reversed beaten mixture”.
It’s the same principle as the first preparation, just that the egg whites are beaten first and the other ingredients are folded in one at a time.
It’s the quickest way to prepare the mass without messing up too many dishes.
The reversed method is mostly used for soup “dumplings”such as the Schöberls.
Here, one has to work quickly and carefully so that the fluffiness of the eggs remain intact.
The easiest preparation is still the first one, the cold mixed sponge, so for beginners I always recommend to start here.
Today I have prepared my Swiss roll in this fashion and of course and I have added the usual step by step pictures to guide you in your own making.
Recently I had posted my mums Rhubarb and Strawberry Jam, and so I used my favorite jam as the filling in this Roulade.
Other filling ideas include Nutella filling and Cream fillings.
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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For the Roulade pastry:
- 6 Eggs – Yolk and White separated
- 80 g Powdered Sugar
- 40 g Crystal Sugar
- pinch grated Lemon Zest
- few drops Vanilla
- 120 g Flour
For the form:
- 20 g Butter
- Baking paper
- Powdered Sugar
- To prepare the pastry, separate the Egg yolks and egg white first. In a bowl combine first the yolks with the powdered sugar, lemon zest and vanilla drops and stir fluffy.
- In an other bowl, add the Egg whites together with the Crystal Sugar and bit it with a mixer to a stiff snow. The sugar helps to stiffen the egg whites! To test if it is stiff enough, take the bowl with the snow and keep it up side down for a sec or two, if it falls out, then it need some more beating. ^.^
- Preheat the oven to 180.
- Now, add the flour to the Egg yolk mixture and stir well till smooth.
- Carefully fold the white snow with a spatula into the egg flour mixture. Do not mix, but only fold it all in! Mixing would destroy the lightness of the egg snow, which is required in a good biscuit pastry!
- Grab a baking tray and baking paper and spread the butter on the baking paper. Quickly continue to spread equally the pastry onto the paper, 2 cm high. Place the Roulade into the oven and bake for 12 minutes.
- Once baked, turn the baked pastry still warm onto an other baking paper and carefully pull off the top baking paper.
- Spread the Jam equally all over and roll the Roulade as tight as possible in. Garnish with powdered sugar.
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