Swiss Roll Cakes are called “Roulade” in Switzerland, and it is one of the traditional cakes that are made at homes or served at cafes. You will find Roulade recipes in any old Swiss cook books; it only requires few ingredients, However, achieving a perfect moist roll is not that easy – there are few details that you should keep in mind.
This recipes is from Regine, mother of a good friend that I used to work with. Regine is 82 this year, lives in Schötz, a small town in Canton Luzern. Until this day she still cooks, bakes and preserves fruits and vegetable enthusiastically. She had books and files of recipes that she collected all her life – she put them all on the table to share it with us.
Preheat oven to 170°C. (Avoid convection function as it dries up the dough)
Line the baking tray with parchment paper.
Separate the eggs. Beat the egg whites until it forms soft peaks.
Mix the egg yolks with sugar and salt, whisk until the mass turns light yellow
Add half of the beaten egg white into the yellow mass, sift in half of the flour and fold them in carefully until the ingredients are well integrated
Fold in the remaining egg white, flour and the lemon zest
Gently spread the mass onto the baking tray and even out the surface
Bake for 10-12 min. Put a tea towel on the table, sprinkle sugar and place the baked sponge cake face side down on the towl and roll to tame the shape. Cool for 5 min
Peel the parchment paper off, and spread marmalade on the sheet and roll until the end carefully. Let it rest for another 5 min
Serve with whipped cream.