A rolled cake is a type of cake that is made by rolling up a thin sheet of sponge cake or genoise with a filling inside. Some common names for rolled cakes include Swiss roll, jelly roll, cream roll, and roulade. The terms are often used interchangeably, though there are some minor differences between the various styles.
Swiss Roll
A Swiss roll, also sometimes called a Swiss cake roll, is a very light and fluffy sponge cake that is rolled up with a sweet filling like jam, buttercream, or whipped cream in between the layers. The cake is made by spreading the filling over the sponge, then carefully rolling it into a log shape. Swiss rolls have a delicate, tender crumb and are classically filled with jam and lightly dusted with powdered sugar or cocoa powder.
Origins of the Swiss Roll
Despite its name, the Swiss roll is believed to have originated not in Switzerland but in Central Europe, likely Austria. It became popular in the 19th century, when imported Swiss paper was used to shape the thin, flexible cakes. The cake was later introduced to America in the 1870s and the name “Swiss roll” stuck, even though it’s unlikely that the cake actually originated in Switzerland.
Making a Swiss Roll
To make a Swiss roll, a thin, delicate sponge cake is baked in a sheet pan. While still hot from the oven, the cake is removed from the pan, spread with filling, then carefully rolled up. The process of rollingwhile warm helps set the shape of the cake without cracking it. The cake is then cooled completely before slicing.
Jelly Roll
A jelly roll is very similar to a Swiss roll, consisting of a sheet of soft sponge cake that is spread with jelly or jam before rolling up. Jelly rolls are sometimes called by other names like cake roll or jam roll. The main difference between a jelly roll and a Swiss roll is the filling – jelly rolls spotlight fruit preserves like raspberry or apricot jam.
History of the Jelly Roll
Food historians trace the origins of the jelly roll back to the early 19th century in Central Europe. Their popularity spread to America in the late 1800s. Early American cookbooks referred to them as “jelly cake” or “cream rolls” before the term “jelly roll” became standard.
Making a Jelly Roll
Jelly rolls are made very similarly to Swiss rolls. A thin sponge cake is baked, then removed from the pan while hot. After cooling for just a few minutes, the cake is quickly spread with a layer of jam or jelly, then rolled up into a log shape. The jam helps “glue” the layers together. Jelly rolls are typically finished with a dusting of powdered sugar.
Cream Roll
A cream roll consists of a sheet of light, delicate sponge cake that is rolled around a rich whipped cream filling. They are also sometimes called cream cakes. The filling pairs wonderfully with the soft, tender cake layers.
Origin of Cream Rolls
Cream rolls likely evolved as a variation of jelly rolls, with lightened whipped cream used as the filling instead of fruit preserves. Their invention is attributed to Central European bakers in the mid-1800s. Cream rolls became especially popular in Britain and North America.
Making a Cream Roll
The cake layer for a cream roll is prepared similarly to other rolled cakes – baked in a sheet, then filled while still warm and flexible. Whipped cream stabilizes the shape once rolled up. The cream keeps the cake from drying out. Cream rolls are usually finished with a dusting of powdered sugar.
Roulade
A roulade is the French term for a rolled cake. A roulade is made by rolling up a flat, rectangular sheet of sponge cake or meringue. The filling is spread over the cake before rolling it into a log shape.
History of the Roulade
While their origins are uncertain, roulades likely emerged in French culinary tradition, where rolled cakes have been popular since the 19th century. The term “roulade” comes from the French verb “rouler” meaning “to roll.” Roulades are especially common in French baking.
Making a Roulade
Roulades can be made with a variety of cake batters like sponge, chiffon, or meringue. After baking the sheet cake, it is removed from the pan, filled quickly, then rolled up. Savory roulades may have fillings like spinach, chicken, or cheese. Sweet roulades contain chocolate, fruit, or cream fillings. The seam is placed on the bottom when serving.
Sheet Cakes
While the term “sheet cake” typically refers to a simple rectangular slab cake, some sheet cakes are made to be rolled. A thin, flexible sheet cake batter is baked on a jelly roll pan, then filled and rolled up while still warm from the oven.
Sponge Cake Sheets
Sheet cakes intended for rolling are made with delicate sponge cake batters, like a genoise. This produces a light, tender, flexible crumb that can be rolled without cracking. The cake has structure but also delicacy.
Sturdy Sheets
Heavier cakes like pound cake, chocolate cake, or carrot cake can also be baked in a sheet and rolled around a filling. However, these batters tend to crack more easily when rolled. It takes a very delicate touch to prevent these sturdier cakes from breaking apart.
Yule Logs
A Yule log cake is a roulade made to resemble a log, usually decorated with “bark” icing and mushroom meringue decor. It’s traditionally served around Christmas time but enjoyed year round.
Origin of the Yule Log
The tradition of burning a Yule log dates back to medieval times in Europe. The cake mimics that tradition in dessert form. It became especially popular in France, where the “Buche de Noel” is a classic Christmas dessert.
Making a Yule Log
Yule log cakes are sponge sheet cakes spread with chocolate buttercream and rolled up. The outside is decorated with chocolate icing and confectioner’s mushrooms for a woodsy look. Sometimes a chocolate or marzipan Yule log is placed on top as decoration.
Common Fillings for Rolled Cakes
Though jelly and whipped cream are classic fillings, rolled cakes can contain a wide variety of sweet or savory fillings:
| Sweet Fillings | Savory Fillings |
|---|---|
| Whipped Cream | Spinach |
| Buttercream | Ricotta |
| Mascarpone | Meat |
| Jams & Preserves | Cheese |
| Chocolate Spread | Vegetables |
| Lemon Curd | Savory Crepes |
| Sweetened Ricotta | Herbs |
Tips for Making Rolled Cakes
Here are some helpful tips for achieving delicious rolled cakes at home:
- Use a thin, flexible cake batter like a sponge or chiffon.
- Spread filling quickly while cake is still warm.
- Roll slowly and gently to avoid cracking the cake.
- Brush syrup over cake to keep it moist if not serving right away.
- Chill assembled cake in fridge until set, at least 2-3 hours.
- Dust with powdered sugar or cocoa before serving.
- Store tightly wrapped for 2-3 days in the refrigerator.
How to Serve Rolled Cakes
Rolled cakes should be chilled completely before slicing to ensure the cake holds its shape. Use a serrated knife to cut neat slices. Many rolled cakes are dusted with powdered sugar before serving. They are lovely with a dollop of freshly whipped cream. Leftover slices can be individually wrapped in plastic and stored in the fridge for snacking.
Troubleshooting Common Issues
Cracking
If the cake cracks or breaks when rolling, the cake may have cooled too much before filling, or it may have been rolled too tightly. Work quickly while cake is still warm and flexible, and roll gently.
Dryness
A dry sponge cake may not roll well and can crack more easily. Brush the cake with syrup to add moisture if it appears dry before filling and rolling.
Messy Filling
Using a filling that is too loose can cause it to ooze out the sides after rolling. Whipped cream or buttercream should be stabilized and thickened before using. Jams may need to be briefly cooked to thicken.
Conclusion
Rolled cakes come in many delicious varieties! With options like Swiss rolls, jelly rolls, cream rolls, roulades and Yule logs, the possibilities are nearly endless for light, tender cakes encasing sweet fillings. The technique takes a delicate touch, but the impressive results are well worth the effort. Let your imagination run wild with unique cake and filling combinations.