Swiss Roll Cake Recipe

Swiss Roll Cakes are popular Western-style desserts in Japan made by rolling thinly baked sponge cake and filling it with cream, jam, or fruit. Roll cakes are enjoyed on various occasions such as celebrations, parties, or even everyday teatime. They not only have a pretty looking swirl but are also delicious and relatively easy to make at home, especially after a couple of practice rounds.

Roll cakes are commonly believed to have originated in Switzerland. They gained popularity in Switzerland and France from the late 19th to the early 20th century. The first roll cakes were made using a simple method of spreading the batter thinly, baking it, and then rolling it with jam or cream. Afterward, it was introduced to America as the “jelly roll” and became a hit. It then returned to Europe, where it gained renewed attention. Since then, roll cakes have spread worldwide, giving rise to various styles and flavorings in different countries and regions.

In Japan, roll cakes are known as “roll cakes,” and they were introduced to Japan as one of the Western-style confectioneries after World War II. Japanese roll cakes typically feature a light and fluffy sponge cake rolled with sweet cream or jam. While vanilla cake and whipped cream are the most common for Japanese roll cakes, various other flavors are offered depending on the season and region. There are not only more mainstream chocolate and fruit flavors, but they sometimes incorporate traditional Japanese sweet components such as Anko sweet red beans and Matcha green tea (see our Matcha Roll Cake Recipe). Roll cakes have become a staple, readily available in many supermarkets and confectionery shops for decades, but in recent Japanese sweet trends, more Roll Cake specialty stores are becoming popular, where even more seasonal or interesting flavor combinations are available.

When making a Roll Cake, one of the trickiest parts of the process is rolling the cake. Use parchment paper and a long ruler (or a flat wooden stick) to guide the rolling of the cake. The cake should be moist to avoid cracking; cover it with a dry towel and avoid letting it dry out before rolling. Also, don’t overfill with cream, or it will be hard to roll without spilling cream out.

This is a very nice dessert to master. It is simple and tasty, with a flavor that everyone would love. Make it for your family, or bring it to your friends as a gift. We’re sure they’ll be delighted!