Roll Cake Day in Sweden Date in the current year: August 9, 2024

This dessert is known by many names: roll cake, cream roll, roulade, Swiss roll, Swiss log, or jelly roll (in the United States). It is a type of rolled sponge cake filled with jam, buttercream, whipped cream, chocolate, applesauce, icing, or any other filling. The cake is usually cylindrical and oblong; it is cut into slices before serving.

The exact origins of the cake are unclear, but it is unlikely that it originated in Switzerland, despite its common English name. The cake is believed to have originated somewhere in Central Europe, possibly Austria or Slovenia. Its first mentions in English and American cookbooks are dated around the mid-19th century.

In Sweden, the Swiss roll is called rulltårta — roll cake; the word rulltårta has been used in the Swedish language since the 1920s. It is usually served with coffee. The most popular filling is buttercream and strawberry jam. Bakeries often serve more elaborate versions, for example, filled with whipped cream and crushed banana, or coated in a thin layer of marzipan.

A chocolate version of the roll cake is known in Sweden as drömrulltårta (“dream roll-cake”). The sponge cake is made mostly with potato flour instead of the usual wheat flower and flavored with cocoa, and the filling is buttercream or whipped cream.

Roll Cake Day was created by Swedish roll cake lovers in 2012 and has been observed annually ever since. You can celebrate it even if you’re not in Sweden because roll cake is for everyone! On August 9, bake a roll cake and share it with someone you love, or treat yourself to a slice or two of roll cake from your favorite bakery.

The roll cake is very easy to make, so we suggest you try this vanilla roll cake recipe with cream filling. Start with preheating your oven to 350°F, lightly greasing a 15x10 baking pan, and lining it with parchment paper.

To make the sponge batter, beat 4 large eggs (at room temperature) at a high speed for 3 minutes, using a stand mixer with the whisk attachment or an electric hand mixer. Add ⅔ cup sugar, one tablespoon at a time, and beat for 5–8 more minutes until thick and pale. The eggs should triple in volume. Mix in ¼ tsp salt.

In a small bowl, whisk together 3 tbsp oil (olive, canola or sunflower), 2 tbsp milk, 1 tsp apple cider or white vinegar, and 1 tsp vanilla extract. Gradually pour the mixture into the eggs, mixing gently on low speed.

Sift 1 cup all-purpose flour and ½ tsp baking powder into a medium bowl and whisk to blend evenly. Sift the flour over the bowl with the egg mixture and mix in gently first on low speed, then by hand using a wide spatula. Once the batter is smooth and ready, pour it into the pan and bake for 12-15 minutes until lightly golden. The cake should spring back when pressed gently.

Let the pan cool a little on a wire rack. Then run a knife along the edges of the pan to release the cake and carefully but swiftly invert it onto a large piece of parchment paper or a clean kitchen towel. Gently peel off the parchment paper the cake was baked on. While the cake it still warm, gently roll it into a log, incorporating the parchment paper/kitchen towel. Let the roll cool completely.

To make the filling, combine 1¼ cups 35% whipping cream, 2 tbsp skim milk powder, and 1 tbsp sugar in a bowl. Beat with an electric mixer to stiff peaks and mix in 1 tsp vanilla extract. Unroll the sponge cake. Spread a thin layer of jam over the cake, leaving about half-inch border, repeat with the cream filling. Roll up the cake with the filling, transfer it to a serving tray or plate, cover with plastic wrap, and refrigerate for two hours.