Hello God's people, hope your week started well. We are going to talk about the history of "Roulade" and the filling that goes into the sponge. Some call it Jelly roll but we call it Swiss roll! Just another story and some mouth watering pictures.
A Swiss roll or jelly roll (or cream
roll when so filled) is a type of sponge cake roll. A thin cake layer is made of flour,
eggs, and sugar and baked in a very shallow rectangular
baking tray, called a sheet pan. The cake is removed from the
pan and spread with jam or cream, rolled up, and served in
round cross-sectional slices.
You don't have to over fill it!
The origins of the term "Swiss roll" are
unclear. The cake originated in Central Europe, but not in Switzerland as the name would suggest. It appears to have been
invented in the nineteenth century, along with Battenberg, doughnuts and Victoria sponge.
Some add jam to the chocolate too!
The shape of the Swiss roll has inspired usage as a
descriptive term in other fields, such as in optics and blues music
reference for a rolled cake spread with jelly was in the Northern Farmer a journal published
in Utica, NY in December 1852. The recipe was called “To Make Jelly Cake” but
it reads: “Bake quick and while hot spread with jelly. Roll carefully, and wrap
it in a cloth. When cold cut in slices for the table.” The description is for a
Jelly Roll. The name Jelly Cake comes from another cake recipe that was made up
of 5 to 6 thin layers of cake with jelly between each layer. It made a thick,
high cake. Jelly Cake (layer cake) is an old English recipe.
It can be stuff with fruits too!
years there was no clear distinction between the name Jelly Cake and Jelly Roll
to describe a rolled cake spread with jelly in America. During the period from
1852 to 1877 it was called: Jelly Cake (1852), Roll Jelly Cake (1860), Swiss
Roll (1872), Jelly Roll (1873), and Rolled Jelly Cake (1876). The name “Jelly
Roll” eventually becomes the common popular name in America.
Swiss Roll appears to be British but did the name originate there? A bill of
fare dated June 18, 1871 for the Union Steam-ship Company’s R.M.S. “Syria”
listed Swiss Roll. That bill of fare was published in the 1872 book A Voyage from Southampton to Cape Town, in
the Union Company’s Mail Steamer “Syria” in London. So far this is the
earliest British reference to a rolled cake. That same year 1872, The American Home Cook Book published
in Detroit, Michigan listed a recipe for Swiss Roll. This raises the question
in what country did the name Swiss Roll originate? In the 1894, American Pastry Cook published in
Chicago, there is an unusual arrangement of recipes. It started with Jelly Roll
Mixture followed by Swiss Roll, Venice Roll, Paris Roll, Chocolate Roll, Jelly
Roll (Roulade) and Decorated Jelly Rolls. Each recipe utilized the basic Jelly
Roll cake made from the Jelly Roll Mixture. In turn, each recipe was completed and
finished in a different way thus distinguishing several European versions. In
this cookbook, the Jelly Roll has a different name in each country. Several
1880’s to 1890’s cookbooks from London, England used the name Swiss Roll
exclusively making it the popular name for the rolled cake recipe in England
It needed a sophisticated name and we British are good for that!