The Swiss roll sponge is a cake made with whisked eggs. It has a light texture, and it is used as the base for layered cakes or filled rolls. It requires a little bit of work, but its softness perfectly combines with a cream filling.
Here I am using the buttercream version from the Almond Meringue served with Butter Sauce and Berries recipe, and decorated the roll with homemade crystallized violets and pistachios.
You can also use a chocolate ganache or a thick custard cream.
Time to prepare 1 hour: difficulty medium
Not suitable for the freezer
Keep for 3 days