Simple, irresistible, delicious, and easy to make. This cake is often known as a jelly-roll, although it may or may not be filled with jelly; quite often a roll has a whipped cream or cream cheese filling. Other common names are Swiss Roll, and Roulade. To make a roll, first bake a sponge cake in a shallow jelly-roll pan. After baking the cake is turned out onto a small towel covered in powdered sugar, rolled up, and left to cool. When cooled, unroll the cake, spread with a filling, and then re-roll, chill, slice and serve. The result is a light, almost melt-in-your-mouth dessert. This classic Vanilla Cream Roll is wonderful served with fresh fruit.