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Make this sweet Swiss roll from "Martha Stewart's Cooking School" for an unforgettable holiday dessert. Also try: Jelly Roll

Source: The Martha Stewart Show, December Fall 2008


For cake

For filling

For finishing


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How would you rate this recipe?
  • k8fitz
    12 FEB, 2017
    I have been cooking for over 55 years so I can safely say I am not a novice. This recipe sounded great. I had some reservations because the flour amount seemed inadequate, but Martha Stewart recipes are usually very good so I went ahead. The cake barely filled the pan, did not rise and came out like a giant, rectangular cookie. I rolled it and it cracked. Judging by the other reviewers this happened to them, as well. Some one at MS should recheck the measurements. The sponge cake recipe for the jelly roll calls for 1 1/2 cups of flour, which would make more batter and fill the recommended size pan. I am very disappointed!
    • ndabav
      13 FEB, 2017
      I made it twice this week and it turned out beautifully ( kids felt they had been cheated out of cake coz the guests ate too much) but I did have to whip the eggs and sugar for quite a while. I think the other trick is to get it into the oven almost immediately. The batter is almost like a mouse and it is done in 6 minutes. It is really delicious and light so try it again with the above ingredients. Well worth it.
  • Poungpech
    17 MAR, 2012
    It is one of a very simple recipe. I made it for a first time and very succesful. A couple suggestions - try kahlua instead of rum. -use a little smaller size pan. Watch the cake closely cause its done very quick.
    • TTsTreats
      22 NOV, 2014
      Try Amaretto....outstanding taste and yes, watch it closely, mine was done in 5 min.
  • TTsTreats
    22 NOV, 2014
    To the gal with many problems:"heavy cream for the filling?!", or something like that, & it came out soupy. Cream won't whip up if bowl is dirty or if anything is warm. Cream, beaters, bowl. should have been in fridge. Your oven runs hot. Better to set the temp down by 50-75*, & check often. That cake was too burnt to eat after the first few min. Get a therm for oven & read recipe directions more carefully. Also, skip rum & use Amaretto instead. That almond flavor works great. Good Luck to you!
  • roxiilove
    24 DEC, 2011
    are you kidding me right now?? i wasted 2 hours of my life i will NEVER get back and not only that but it's on christmas eve!! heavy cream for the frosting?? it comes out soupy!!!!!!!! it went everywhere. the cake?? springy?? more like burnt around the edges and once you roll it, it breaks. i even took it out 3 minutes early because my oven cooks hot. i repeated the entire thing TWICE. i read the recipe so many times it made my head spin. the dutch chocolate makes a mess. IT TASTED LIKE SH**
  • tjinhome
    9 JAN, 2010
    Did anyone else's cake shrink and come out to thin? I don't know what I did. Help! I made the chocolate roll. Thanks!
  • amybell123
    8 JAN, 2010
    Did anyone try this recipe without the rum? I saw the comment about vanilla as a substitution but am wondering if it turned out any good.
  • anniequinn
    7 JAN, 2009
    jordyjames : I would just add a little vanilla - 1 ts - instead of the rum.
  • tourtes
    6 DEC, 2008
    Do you think I can use Cool Whip in lieu of whipping cream, as I am lactose intolerant?
  • free1
    4 DEC, 2008
    when i make it without cocoa do I use 1/4 c. more of flour ? thanks
  • jordyjames
    4 DEC, 2008
    what can i use to substitute the rum? i just want the filing to be sweet without any wierd flavor, like the little debbie swiss rolls lol. do i just take it out or do i need to put something else in?

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