Here, in the U.S., they are known as Swiss or jelly rolls, but in Sweden they go under the name “rulltårta” (rolled up cake) and is commonly served with coffee or with an extra serving of whipped cream and fresh berries on top as a dessert.

“Rulltårta” is the ultimate picnic take-along, and if you fill it with berries you have the perfect summer dessert. We found this delicious recipe on
3 eggs
6 oz sugar
8 oz flour
1 teaspoon baking powder
1 teaspoon vanilla
1 tablespoon water

For the raspberry/cream filling:
8 oz heavy cream
1.5 cups raspberries.

Preheat the oven to 475˚F.
Cover a roasting pan with oven paper.
Beat eggs, sugar and vanilla.
Mix flour and baking powder and add the water. Spread the batter over the paper and bake in the middle of the oven for about 5 minutes.
Pour some sugar over the cake. Let it cool.
Beat the cream lightly, add the raspberries and beat until it’s a firm cream and the berries are distributed evenly throughout.
Spread the raspberry cream over the cake and begin rolling it (from one long side to the other).
Roll the cake in the paper and let it rest with the “seam” down.