Apricot Swiss Roll

This Apricot Swiss Roll is a classic Serbian dessert made with a light sponge cake rolled around tangy apricot jam. Basic ingredients like eggs, sugar, and flour create a delicate texture, while a dusting of powdered sugar adds a lovely finish. Its ideal balance of sweetness and tartness makes it a cherished treat for both everyday enjoyment and festive celebrations.

This apricot swiss roll recipe, known as “rolat sa džemom od kajsija” in Serbian, is a cherished dessert with deep roots in traditional Balkan cuisine. Its origins can be traced to the European love for simple yet elegant pastries, which Serbian households embraced and adapted to include local flavors like homemade apricot jam. Much like Serbian apple pie, this dessert reflects the tradition of homemade sweets made from scratch, often prepared with care for family gatherings and holiday celebrations.

The apricot jam swiss roll stands out for its simple, from-scratch ingredients like eggs, sugar, and flour, which create a light, flexible sponge ideal for rolling. Using high-quality or homemade apricot jam is key, as its tangy sweetness balances the sponge’s subtle flavor and prevents the roll from becoming overly sweet.

In Serbian kitchens, apricots are frequently used in jams and desserts, making this cake a familiar and beloved treat. Its delicate spiral presentation adds visual appeal with minimal effort, making it a go-to dessert for both everyday enjoyment and special gatherings.

Why You’ll Love This Recipe

• Simple and Elegant: This recipe features basic ingredients such as eggs, sugar, and flour, resulting in a dessert that is both easy to prepare and visually appealing, with delicate spirals of sponge and jam reminiscent of the charm found in a classic lemon meringue slice, where simple elements unite to create something truly special.
• Homemade Flavor & Balanced Texture: This swiss roll shines with homemade or high-quality apricot jam, offering a tangy sweetness that feels both comforting and nostalgic. Paired with the sponge’s soft, airy texture, similar to a summer raspberry cake, the combination creates a perfectly balanced bite where the jam’s bright flavor complements the delicate cake layer.
• Perfect for Any Occasion: Whether served with coffee during an afternoon gathering or as part of a festive spread, this dessert suits a variety of occasions, making it versatile and loved by all.

Ingredients

• Apricot Jam: I used a high-quality apricot jam from a local Italian deli; it had a perfectly balanced sweetness and tang. You can also use homemade jam, which adds a personal touch. Just ensure that the consistency isn’t too firm or too runny, as that can affect how easily it spreads and how well the roll holds together.
• Flour: I used Gold Medal all-purpose flour, which gave the sponge a soft, flexible texture that rolled beautifully once baked. If you use a different brand or type of flour, the texture may vary and could make the cake harder to roll. Feel free to experiment with your favorite flour, but a finely milled all-purpose option typically works best.

See recipe card for quantities.

Substitutions and Variations

• Fruit Jam Substitutes: To achieve a different flavor profile, swap apricot jam for raspberry, strawberry, or plum jam. Each choice offers a unique balance of sweetness and tanginess.
• Chocolate Variation: For a more decadent and more indulgent twist, spread a thin layer of chocolate ganache or Nutella in place of jam, similar to the way chocolate is used in puff pastry dessert to create a decadent, swirled treat.
• Cream Filling: Add whipped cream or mascarpone filling for a lighter, creamy variation that complements the sponge cake.
• Nutty Additions: Sprinkle finely chopped nuts like walnuts, almonds, or hazelnuts over the jam before rolling for added texture and flavor.
• Citrus Zest: Try orange zest or orange juice in the sponge for a citrusy twist that adds brightness and complexity, an approach also used to enhance the depth of flavor in butterscotch rum cake.
• Spiced Jam: Mix a pinch of cinnamon, nutmeg, or ginger into the jam for a warm and spiced flavor, perfect for the holiday season.
• Gluten-Free Option: To make the dessert suitable for individuals with gluten sensitivities, substitute a gluten-free flour blend for regular flour.
• Color Variations: Incorporate a small amount of cocoa powder, beetroot powder, or matcha into the sponge batter for subtle flavor and striking color variations that make the roll visually appealing. Like in a traditional walnut bundt cake, a touch of cocoa can deepen the flavor and add a beautiful richness to the sponge.
• Decorative Finish: For an elegant presentation, coat the exterior of the roll with melted chocolate or sprinkle it with cocoa powder.

How to Make Apricot Swiss Roll

Step 1: First, we will separate the egg whites from the yolks and preheat the oven to 350°F. Add the egg whites to a mixing bowl (image 1) and begin mixing on medium-high speed (start at speed 4, then gradually increase to speed 6). Mix until soft peaks form, usually 3-4 minutes (image 2).

Then, add the sugar gradually, one spoon at a time, mixing continuously until fully incorporated (image 3). Finally, add the vanilla sugar and mix for a few more seconds until combined (image 4).

Step 2: Lower the mixer speed to four and then gradually incorporate the egg yolks, one at a time, until thoroughly mixed (image 5 and 6). Next, using a mesh strainer, sift the flour and baking powder into the cake batter (image 7). Gently fold the mixture with a spatula (image 8).

Step 3: Make sure the batter is well combined and smooth, with no visible pockets of flour or baking powder (image 9). Spread the batter evenly onto a parchment-lined baking sheet (13×18 inches) using a spatula (image 10). Bake for 16–17 minutes, or until the top is lightly golden.

While the cake is baking, prepare a clean kitchen towel by lightly dampening it with water—drizzle water over the towel, then squeeze out any excess. Once baked, carefully lift the cake out of the oven using the parchment paper and place it directly onto the damp towel (image 11). Gently peel off the parchment paper from the cake layer (image 12).

Step 4: Starting from the shorter (narrower) side of the cake layer, gently roll it up with the damp kitchen towel to help guide the shape (image 13). Once fully rolled, let it rest at room temperature for 20–30 minutes to cool completely (image 14).

After cooling, carefully unroll the cake and spread the apricot jam evenly over the surface (image 15). Then, re-roll the cake tightly, this time without the kitchen towel (image 16).

Step 5: Wrap the swiss roll in a kitchen paper towel or a clean, dry cloth and refrigerate for 30 to 60 minutes to help it set (image 17). After chilling, remove the roll from the fridge, optionally trim the ends for a cleaner look (image 18), and dust the top with powdered sugar (image 19). Slice into smaller pieces and serve (image 20).

Expert Tips and Tricks

• Proper Egg Whipping: Start by whipping the egg whites until they reach stiff peaks, then gradually incorporate sugar while continuing to whip. Once the sugar fully dissolves, gently fold in the egg yolks. This technique helps build maximum volume and ensures a soft, airy sponge, working with baking powder for a light, flexible cake layer.
• Gentle Folding: When incorporating the flour into the egg mixture, use a spatula and fold gently to avoid deflating the batter.
• Avoid Over-Baking: Bake the sponge until it is lightly golden and springy to the touch. Overbaking can lead to dryness and increase the likelihood of cracking when rolled.
• Use a Damp Towel: Roll the sponge cake while it’s still warm using a clean, damp kitchen towel to help shape it without cracking.
• Cool Completely Before Filling: Let the rolled sponge cool completely before spreading the jam to prevent it from melting and seeping out, just as with walnut brittle, where allowing it to cool fully ensures the right texture before breaking.
• Even Spreading: Spread the jam evenly across the sponge, leaving a small border around the edges to prevent overflow when rolling.
• Chill Before Slicing: Refrigerate the assembled swiss roll for 30–60 minutes before slicing. This helps it set and makes for cleaner, neater cuts.
• Powdered Sugar Dusting: Carefully dust the roll with powdered sugar before serving to achieve a fresh, polished appearance, similar to the finishing touch on a classic walnut strudel, which adds visual charm and a touch of sweetness.

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