A swiss roll is a type of a sponge cake roll. It originated in Central Europe and not Switzerland as the name suggests. A thin sponge cake spread with icing and jam, rolled up in circular slices. Bake ...

Swiss rolls should be eaten within a few days of making. If cream is used in the filling, the roll should be stored in the fridge in an airtight container. A long, shallow sheet pan (or Swiss roll ...

Spread an even layer of the buttercream over the sponge. Spread an even layer of jam over the buttercream. Roll up the Swiss roll firmly starting at the scored end and using the paper to help you.