Gluten Free Lemon Swiss Roll Recipe (2024)

FAQs

Why is my swiss roll rubbery? ›

This happens when you are not gentle enough when folding the dry ingredients into the wet. A genoise sponge requires very gentle and slow folding. You need to preserve as much air in the batter as possible, otherwise it can become rubbery.

Creamy vanilla filling - the filling is so simple with just 4 ingredients: sugar, milk powder, vanilla and cream! It is called "Chantilly cream" and it is light and airy and fluffy. It's also very thick and stable thanks to the milk powder so it holds up well to the rolling.

Air is the only raising agent in a Swiss Roll so get whisking. Don't let the eggs and sugar sit in the bowl together for too long or else the sugar will draw moisture from the eggs and it will take much longer to whisk them up until thick and volumised.

Your cake may crack when you roll it if it's overbaked. A dry cake is more prone to cracking. Waiting too long to roll the cake will lead to cracking as well.

Starting at the shorter edge of the cake, roll the cake and greaseproof paper up together, making sure that it is especially tight at the beginning. It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely.

ROLLING A SWISS ROLL

Always roll it up straight from the oven while it's still pliable.

A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling.

Swiss Roll and Jam Roly Poly are very different! Jam Roly Poly is made with a steam-baked suet pastry dough, so has quite a spongey, slightly stodgy texture. Swiss Roll on the other hand is made with a genoise-style sponge, so is very light in and fluffy in texture. Both are very delcious but very different indeed!

A jelly roll is indeed a US name for what we'd call a swiss roll.

Not whisking the eggs properly before combining your eggs with the rest of the ingredients could make your cake taste eggy. Whisk them in a separate bowl first; beat them just enough but don't overwork them.

Should you pre roll a swiss roll? ›

It's very important to roll the cake right when it's hot out of the oven. This will lock in the moisture and keep the cake moist and flexible. You can roll the cake with a damp rag or parchment paper. Whichever method you go with, you can also sprinkle on some granulated sugar to help prevent the cake from sticking.

To ensure the swiss roll is assembled without a crack make sure to roll the cake sheet when warm. The cake has greater flexibility when warm, so it can easily be moulded to your preferred shape. That way later, when it is layered with cream, it is significantly easier to shape.

To make rolling much easier, gently score an indentation with a small sharp knife 1cm or so in from the edge of one of the shorter sides of the sponge (don't cut all the way through), and start to roll up from this side.

As the name suggests, these baking sheets are perfect for baking cookies, biscuits or other traybakes, as well as Swiss rolls. Our range of baking sheets and cookie sheets are found in all types of kitchens, ranging from professional bakeries to your kitchen at home.

If you mix incorrect measurements of sugar, butter, and eggs, the cake will become rubbery. You will notice that you have overmixed, the batter when the dough produces a smooth or watery texture. When the dough is overmixed, the air bubbles trapped in the mixture will be lost.

A rubbery cake can be a result of various factors, from overmixing the batter to incorrect measurements or overbaking. It's essential to pay close attention to these details to ensure your baked creations come out just the way you want them.

Once you're ready to use the pastry cream, give it a thorough whisk to smooth it out. It will firm up and set slightly during cooling and chilling, and it might look a bit rubbery initially, but it will smooth out again after a good whisk.

The cake is rolled along with the paper, which stops the cake from sticking to itself. The sugar is supposed to stop the crust from sticking to the paper, in theory. In practice, however, it doesn't because moisture released by the cake is trapped by the paper. H₂O makes the crust wet and hence, sticky.