Swiss Rolls (General Method)
General base process for making Swiss rolls: baking the sponge cake, trimming the edges, spreading the filling, rolling, and finishing with surface decoration.
Ingredients
Swiss roll sponge cake (see page 350 or 351)
1
Filling (such as jam, buttercream, ganache, etc.)
to taste
Instructions
1
Baking and Cooling
Bake the Swiss roll sponge according to the recipe, invert onto parchment paper, and peel off the backing liner. Loosely cover while cooling to keep it moist (or brush with syrup).
2
Trimming the Edges
Use a sharp knife to trim off the dry edges of the crust so the cake rolls neatly.
3
Spreading the Filling
Spread the desired filling over the surface. If you'd like to roll fruit or a rope of marzipan through the center, place it near the end where you begin rolling.
4
Rolling
Using the parchment paper underneath as a guide, roll the cake up tightly.
5
Finishing
Finish the surface as desired — brush with apricot glaze or pour fondant icing, coat with melted chocolate, wrap in a marzipan layer, or roll in shredded coconut or chopped nuts.
