Swiss roll cakes, also called roulades, make for a nice alternative to your traditional round or square cakes. They typically feature a light sponge cake, baked thin, and filled with pastry cream, jam, icing, or whipped cream. They’re thought to have originated in Austria, in spite of the name, around the 1800’s. Since then, many countries have created their own traditional takes on the Swiss roll, featuring flavors popular to the region. Next time you get a craving for some cake, try your hand at one of these.
This take on Swiss rolls is definitely one of the more tradition iterations. It features a lovely light chocolate cake filled with fluffy vanilla whipped cream, and finished with a decadent chocolate ganache. The key to a good Swiss roll is to roll the cake portion of it while it is still warm. This helps to prevent it from cracking. Just make sure you take your time, you want a tight roll so that when you eventually unroll it to fill it, you get a nice swirled effect.
This recipe from Bake For Happy Kids uses a chiffon cake base, so this dessert turns out extra fluffy. It also really does taste like coffee. The instructions can look a little intimidating, but this really is a super easy cake to make. Especially if you have a stand mixer. If you’re a coffee lover, you can’t miss out on this.
With bright flavors. and a nice bit of texture added by a topping of ground pistachios, this recipe from Lauren’s Latest ticks all the boxes. The filling here is also cream cheese based, so it adds just the right amount of decadence. This one goes down entirely too easily.
The combination of almond and orange is such a wonderful pairing. The cake itself is made with part regular flour and part ground almonds, with some orange zest grated in for added flavor. Then comes the orange curd filling. Then a Swiss meringue buttercream. Finally, the entire bit of heavenly goodness is topped with some candied orange slices. Is it work? Yup. Does it taste beyond divine? You bet your sweet spatula it does. Check out The Domestic Gothess for the recipe.