Swiss roll



  • A genoese sponge baked in a shallow rectangular tray about 1.5 cm final thickness on greased paper, turned out onto sugared paper, spread with jam and rolled up whilst still hot leaving the paper to hold its shape until cooled. If to be filled with cream, first rolled hot then unrolled to fill. May be eaten cold as a cake or hot with a suitable sweet sauce.


  • noun a cake made by rolling up a thin sheet of sponge cake covered with jam or cream