Lemon Swiss Roll – Recipe from Yummiest Food Cookbook (2024)

FAQs

Why did my Swiss roll go rubbery? ›

This happens when you are not gentle enough when folding the dry ingredients into the wet. A genoise sponge requires very gentle and slow folding. You need to preserve as much air in the batter as possible, otherwise it can become rubbery.

You need to roll the sponge when warm as it's more bendy. Roll tightly with the baking paper then leave to cool before unrolling. 5. Don't go too close to the edges of your sponge when filling, or it will all ooze out when rolled.

Air is the only raising agent in a Swiss Roll so get whisking. Don't let the eggs and sugar sit in the bowl together for too long or else the sugar will draw moisture from the eggs and it will take much longer to whisk them up until thick and volumised.

It's very important to roll the cake right when it's hot out of the oven. This will lock in the moisture and keep the cake moist and flexible. You can roll the cake with a damp rag or parchment paper. Whichever method you go with, you can also sprinkle on some granulated sugar to help prevent the cake from sticking.

ROLLING A SWISS ROLL

Always roll it up straight from the oven while it's still pliable.

Starting at the shorter edge of the cake, roll the cake and greaseproof paper up together, making sure that it is especially tight at the beginning. It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely.

How to store Swiss Roll Cake? Store this cake in the fridge for up to 3 days. It will stay soft even while cold and the filling is stabilized by skim milk powder, so it holds up well!

We know them by various names and adaptations-Swiss rolls, roulades, jelly rolls, and Yule logs, or buches de Noel.

What is the difference between jam roly poly and Swiss roll? ›

Jam swiss rolls are typically a soft vanilla sponge perfectly complimented by smooth vanilla buttercream and raspberry jam. Whereas, Jam roly poly is traditionally made as a suet pudding wrapped in muslin or foil and steamed, then filled with jam and served with hot custard.

A jelly roll is indeed a US name for what we'd call a swiss roll.

While both desserts feature a thin layer of cake and fluffy filling rolled into a log, the difference between a yule log and a Swiss roll is how the two are decorated. Swiss rolls are typically kept plain while yule logs are cut, frosted, and adorned to look like, well, logs!

Keep some tension in the paper to support the roll along its length and use your fingers at the ends to help make the first crease. Lift the baking paper up and forward to roll the sponge, using the paper to press gently down on it and keep the roll tight.

Adding too much flour is the most common mistake for roll cakes and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.

Don't panic when your cooled pastry cream will look rubbery – just give it a good whisk. As the pastry cream cools and sets, it can initially have a rubbery, gummy and slightly curdled appearance as you first start stirring it.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.

Starting at the shorter edge of the cake, roll the cake and greaseproof paper up together, making sure that it is especially tight at the beginning. It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely.