Our Swedish Fika Recipe folder would not be as amazing without this delicious yet easy classic “Jelly Roll Cake”!
The Swedish fika culture would not be as amazing without this original classic cake. It is in Swedish called “Rulltårta” but has been translated to everything from “Jelly Roll” to “Swiss Roll”. It is so easy to make and has endless customization opportunities depending on what berry flavour you like.
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This recipe comes from the 1945 all-time best-selling Swedish recipe book called “Sju Sorters Kakor,” which translates to “Seven sorts of cakes”. There are more than 7 recipes in this book, though, as the 7 sorts used to be a good number of pastries to offer your guests while having a Fika party.
Also, before we start, do you know about the Swedish Fika culture?
Swedish “Roll-Cake” Recipe!
You’ll need:
3 EGGS
¾ cup SUGAR
¾ cup WHEAT FLOUR
2 tsp BAKING POWDER
¼ cup HEAVY CREAM or MILK
Your favorite JAM for the filling
WHIPPING CREAM for topping
Your favorite BERRIES
Directions:
Whip the eggs and sugar together well using an electric mixer.
Combine the flour and baking powder in a smaller bowl, then pour it into the egg/sugar mixture.
Mix it together, and then add the cream. Mix until incorporated.
Fold the edges of a piece of parchment paper so that it has a surrounding edge to keep the batter in while baking.
About 12×15 inches. (Almost like a “swimming pool” for the batter.) – SEE IMAGE BELOW.
Or simply spread out a piece of parchment paper, leaving the long edges of the baking tray uncovered.
(You can, once baked, adjust the edges of the cake with a knife.)
Pour the batter mixture into the parchment paper, using a rubber spatula to create an even layer.
Don’t worry if it doesn’t fully cover the paper.
Bake at 475 F for about 5 minutes, or until a toothpick comes out clean from the middle of the cake. (It goes quick)
Lay out another piece of parchment paper (You will flip the cake upside down on it)
Sprinkle a pinch of sugar evenly over the paper before you flip the cake over it, this will be the outside of the final roll.
Carefully remove the parchment.
Spread your choice of jam, and carefully roll up the cake so its end is the nicest-looking corner.
(If there is an uneven corner, it will then be hidden inside the roll.)
Final Decoration:
Once the roll is cooled down, whip the Whip Cream and either decorate on individual 1-inch cuts, or decorate on top of the uncut roll. Add berries of your choice and enjoy the result.
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