FAQs
Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking. Roll to the end of the towel.
How to avoid cracks in Swiss roll? ›
I find you'll have less chance of cracking if you use a kitchen towel. Gently peel off the top layer of parchment that the cake was baked in. Then, while the cake is still warm, gently roll it into a reasonably tight log starting from the short side and incorporating the kitchen towel or parchment as you are rolling.
Do you roll a Swiss roll straight from the oven? ›
- ROLLING A SWISS ROLL. Always roll it up straight from the oven while it's still pliable.
- FILLING A SWISS ROLL. Don't overdo the filling or it will be harder to roll up and get a neat finish.
- FINISHING A SWISS ROLL.
It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely. When you're ready to fill, unroll the cake very carefully, slowly flattening it again.
Why did my Swiss roll go rubbery? ›
Why is my Swiss Roll rubbery? This can occur if you overmix the cake mixture. Slowly and gently fold the sieved dry ingredients through the whisked egg and sugar mixture until just combined. This is also important to avoid knocking out all the air you've just whisked into the egg-sugar mixture.
Should you pre roll a swiss roll? ›
Using the parchment paper to lift it from the tray, gently pre-roll the cake*. Once cooled to about room temperature (too warm and it will melt the whipped cream), spread with desired filling and roll the cake (on the long side), finishing with it seam-side down.
What causes a dense texture in a swiss roll? ›
If too much of a closing agent, e.g. liquid, is used, the cake produced has a 'close' texture. That is, it is dense, tough and rubbery. After baking, the sides tend to collapse inwards forming a sort of 'X' shape called an 'X' fault.
What to do with failed swiss roll? ›
The best thing to do in this instance is whack it in a food processor and turn it into cake crumbs.
How should buttercream be applied to a swiss roll as a coating? ›
Swiss roll is cold/cooled before the icing is applied • the Swiss roll should be placed on a cooling wire/appropriate surface • butter cream should have a soft/spreadable consistency • butter cream should be applied to the cake using a spatula/palette knife • the buttercream should be applied to the Swiss roll evenly • ...
How to stop swiss roll sticking? ›
Assembling the Swiss roll:
Lightly dust the top of the sponge with powdered/icing sugar, to prevent sticking. Turn it out onto a large sheet of parchment/baking paper, so that the golden brown, caramelised “skin” side is facing down (so that it's on the outside of the Swiss roll when you roll it up).
Our answer. A Swiss roll tin is a specific tin that is designed to bake a thin, rectangular sponge cake that is then rolled up to make a Swiss roll (jelly roll or roulade). It has slightly raised edges (about 2 to 3cm/3/4 to 1 inch) deep and has dimensions of roughly 23 x 33cm (9 x 13 inches).
What is the best way to roll a Swiss roll? ›
Keep some tension in the paper to support the roll along its length and use your fingers at the ends to help make the first crease. Lift the baking paper up and forward to roll the sponge, using the paper to press gently down on it and keep the roll tight.
What is the Swiss roll technique? ›
Briefly, the intestine is removed from the abdomen and divided into a number of segments to allow easy handling. The portions are slit open longitudinally and the contents carefully removed. Next, each segment is rolled up longitudinally, with the mucosa outwards, using a wooden stick.
Can you use a baking sheet for Swiss roll? ›
For my Swiss Rolls I either use a 9″ x 13″ cookie sheet or a standard 13″ x 18″ cookie sheet. If you are using the smaller cookie sheet I recommend using the half batch of batter (the one that starts with 6 egg yolks) like we use in this blog here.
Should you pre roll a Swiss roll? ›
Using the parchment paper to lift it from the tray, gently pre-roll the cake*. Once cooled to about room temperature (too warm and it will melt the whipped cream), spread with desired filling and roll the cake (on the long side), finishing with it seam-side down.
How to stop Swiss roll sticking? ›
Assembling the Swiss roll:
Lightly dust the top of the sponge with powdered/icing sugar, to prevent sticking. Turn it out onto a large sheet of parchment/baking paper, so that the golden brown, caramelised “skin” side is facing down (so that it's on the outside of the Swiss roll when you roll it up).
