Call it a Swiss roll, jelly roll, cream roll, roulade or gâteau roulé, all it is really is a delicious dessert and I could eat a lot of it!
Its light and thin sponge base is traditionally baked in a rectangular baking tray. It is then spread with cream and/or jam and delicately rolled in the shape of a small log. The great thing about this dessert is that it can be made in a lot of different ways with the large choice of jams and preserves that can be found these days.
Since it is blackberry picking season, I used blackberry jam for my recipe (it is also a berry I am very fond of, as seen here and there).
Its light and thin sponge base is traditionally baked in a rectangular baking tray. It is then spread with cream and/or jam and delicately rolled in the shape of a small log. The great thing about this dessert is that it can be made in a lot of different ways with the large choice of jams and preserves that can be found these days.
Since it is blackberry picking season, I used blackberry jam for my recipe (it is also a berry I am very fond of, as seen here and there).
