In Europe they call it Swiss Roll. Americans tend to call it Cake Roll. The French call it roulade. And then there is the "cousin", the lovely sponge rolled with a jelly filling.
The cake roll (or Swiss if you prefer), is the basis for the classic French Christmas Dessert,
Buche de Noel. Pumpkin Rolls are now included in most Thanksgiving menus.
In truth, you can bake any flavor and fill with a myriad of fillings.
One of our most popular was a classic light, airy spongelike cake filled with our own lemon curd.
This was truly to die for!
There are a few key points that will make this a 'piece of cake' rather than a disaster waiting to happen!
1. Make sure the eggs are at room temperature. Eggs with no refridgerator chill will beat up
2. Spray a jelly roll pan. Line with parchment and spray again.
3. After mixing cake batter, pour evenly into prepared pan. Knock the pan a few times to
release bubbles in the batter.
4. Do NOT overbake. Press finger lightly into cake to make small indent. It will spring right
back if properly baked. Remove from oven immediately. Remember, foods continue to cook
even though heat source is removed.
5. Do not attempt to bake a box cake for a cake roll.
6. Lay a linen tea towel on counter and sprinkle liberally all over with 10-x sugar.
7. Remove cake from oven and let rest 3 minutes. Run a knife around edges to loosen.
Flip cake onto prepared tea towel. Remove parchment from cake. Beginning at short end,
start to roll cake. Set aside while you prepare the filling.
8. Unroll tea towel. Spread desired filling on cake, leaving a border at ends. Re-roll the