There is something beautifully nostalgic about Swiss roll. I tested six different recipes for a classic Swiss roll, from food writers and authors Mary Berry, James Martin, Delia Smith, Felicity Cloake, Kevin Dundon and Dominique Ansel. SpongeSwiss roll is made with a whisked sponge: some variation of a Genoise or chiffon cake. FillingThe classic filling for Swiss roll is jam, but cream is also a popular option; James Martin folds raspberry purée through whipped cream to fill his sponge. For the Swiss roll to have a nice round spiral, it is important to make sure that the sponge is not too thick.

Source: The Guardian January 28, 2024 08:02 UTC