In my opinion, we tend to underestimate the Swiss roll with various fillings. However, it is both tasty and durable. I made lemon curd some days ago. I thought it would be a good idea to have a Swiss roll with lemon curd filling. It was a real hit!
I have also made orange curd and will use it for roll cake. Yes – I may have had a craze for both curd and roll cake😊
You can use any basic recipe for the Swiss roll.
A few words along the way:
- Regardless of which basic recipe you use, it is good to put parchment paper in the mold you are using. I highly recommend brushing the mold with butter or oil before putting it on the parchment paper. Then, brush the surface of the parchment paper with butter and oil as well. This process will be beneficial when you take out the cake and remove the paper.
- A technical detail that facilitates the actual rolling is to make two cuts (see picture) at one end of the cake base; this is where you start rolling. Then, at the other end, cut a little obliquely into the cake so that you can get it together towards the end when you have finished rolling the cake.
- You get slightly larger slices if you roll the cake on the short side. You get a little smaller piece if you roll it on the long side.
- If the parchment paper is stuck and difficult to remove, you can brush the parchment paper with a bit of cold water – or put a wet kitchen towel on top of the parchment paper. This process will make it much easier to remove the parchment paper.
A few words about the filling
- You can vary the filling. For example, if you use raspberry jam, I recommend straining it to eliminate the seeds. Then, you can either have only jam or combine the jam with whipped cream. Take more jam than whipped cream.
- You can use other jams, such as strawberries, cloudberries, and blueberries. Or even apple puree, lemon curd, orange curd, or nut cream. A favorite is Dolche de Leche mixed with a little whipped cream.
- You can mix a little cocoa in the batter if you want a chocolate taste.• If you roll the cake on the short side, you get slightly larger slices. You get a little smaller piece if you roll it on the long side.
|Ingredients for Swiss roll||Filling|
|120 g flour||2 – 3 dl lemon curd (1 + 1/4 cup)|
|3 eggs||A couple of Tbsp whipped cream|
|135 g sugar||Mold|
|1 tsp baking powder||11,81 x 15,74 inches (30 x 40 cm )|
|0,5 dl milk (50 g) or water||Oven|
|482° F (250° C)|
- Set the oven to 482° F (250° C)
- Measure everything and have it ready.
- Place a parchment paper in a long pan 30×40 cm. Grease it with a bit of cooking fat below and above the parchment paper.
- Mix flour and baking powder.
- Whisk eggs and sugar until fluffy. Sift the flour into the egg batter.
- Stir in the milk.
- Spread the batter evenly in the pan.
- Bake in the middle of the oven for about 5 minutes.
- Sprinkle some sugar evenly over the cake. Turn it upside down on a baking sheet on a wire rack. Carefully pull off the parchment paper.
- Filling: Mix 2 – 3 dl lemon curd with a few tablespoons of whipped cream.
- Taste, correct with more lemon curd, etc. The filling must not be too loose and not too hard.
- Spread the filling in an even layer over the hot cake.
- Roll up from the long or short side using the paper.
- Let it cool in the paper with the seam down.
Put the cake in the fridge 1-2 hours before serving; it is not necessary but reasonable if you have enough time to do it.