A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing.

The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial versions of the cake are sold with the brand names of Ho Hos, Yodels, Swiss Cake Rolls, and others.

The spiral layered shape of the Swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll fold, a protein fold, the "Swiss roll" metamaterial in optics, and the term jelly roll in science, quilting and other fields.

The origin of the term "Swiss roll" is unknown. The earliest British reference to a baked item by that name appeared in the Birmingham Journal for Saturday 10 May 1856, page 8, in an advert for Thomas Richards of 71 New Street, Birmingham, where he had '... the patronage bestowed on him for the last fourteen years as the maker of the celebrated Swiss Rolls, French Pies, German & Genoa Cakes, Grantham and other Ginger Bread for which he defies competition ...' The inference is that Swiss rolls may date to 1842 in England.

Here is a recipe for you to have a try.

INGREDIENTS

For the swiss roll

butter, to grease

2 large eggs

50g caster sugar, plus extra 2 tbsp to dust

50g self-raising flour, sieved

For the buttercream

130g egg white (about 4 eggs)

1/4 cup (60g) caster sugar

1/2 cup + 1 tbsp (140g) unsalted butter

METHODS

For the swiss roll

STEP 1

Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.

STEP 2

Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.

For the buttercream

1. Whisk the egg whites and sugar in a bowl over a pot of simmering water. Remove from heat once it reaches 71°C (or until the sugar has all melted).

2. Continue beating the egg whites on high until it triples in volume and reaches the stiff peak stage.

3. Slowly beat in butter on low, one tablespoon at a time, beating well after each addition. If at any stage it starts to curdle, don't worry that's just the fat and water having some difficulty coming together - just continue beating and it will magically work out in the end.

4. Proceed to use with the recipe, or you can keep this in an airtight container for up to a week in the fridge