Topic: Swiss Roll

Dolphin	-- 03-23-2003 @ 8:29 PM
	Yesterday I tried making swiss roll for the 2nd time. Same result as my first try. The cake is hard and when rolled up, it breaks. It's definitely not soft and spongy enough. Can anyone gives me some advice? what to look out for when making swiss roll. Below is the recipe I'm using. tks. Swiss Roll Makes one Swiss roll Ingredients: 3 eggs ¨÷ cup caster sugar ¨ú cup plain flour, sifted To finish: Caster sugar for sprinkling 6 tablespoons raspberry jam (approx) Methods: 1.     Whisk the eggs and sugar together in a large bowl until the whisk leaves a trail, then fold in the flour. Turn the mixture into a lined and greased 20 x 30cm Swiss roll tin and smooth the surface. 2.     Bake in a preheated moderately hot oven, 200¨¬C for 10 to 12 minutes or until pale golden or springy to touch. 3.     Sprinkle a sheet of greaseproof paper liberally with sugar and place on a slightly damp, clean cloth. Turn the sponge out onto the sugared paper and remove the lining paper. 4.     Spread the sponge with jam and carefully roll up from the short edge, using the cloth to help you. Trim the edges. Transfer to a wire rack to cool.
tricia_pat39	-- 06-30-2003 @ 10:18 PM
	When making swiss roll, it breaks easily when rolled up the wrong. so here's what i did, when the sponge is cooked, quickly turned it out on sugared paper, roll it up with the tea towel inside. (tea towel must be dry) leave it to cool partially, then unroll, spread jam and roll up again. this is what i did. try it.. warmest regards
michelle	-- 08-11-2003 @ 8:10 AM
	It is really important to have the sugared paper ready before the cake comes out of the oven as you must move really fast. turn it out onto the paper score lightly about 1/2 inch from the end you want to roll. Spread with warm jam. Fold the scored end over (this may break but as its inside it doesn't matter. Then use the sugar paper to help you complete the roll. It also sounds as if you may be overbaking the mixture. Try cooking for a couple of minutes less
TeckPoh	-- 08-13-2003 @ 10:53 PM
	Remember to fold very, very gently. Do not overfold. Normally, we want to see the cake turn golden brown. But in the case of swiss rolls, DON'T wait for the cake to reach this stage. It'll be too dry to roll. warm regards,TeckPoh
Dolphin	-- 08-20-2003 @ 9:20 PM
	Hi michelle, Teck Poh Thanks for the advice. Since march, I have not attempt to make swiss roll again.
starr1	-- 09-16-2003 @ 7:10 PM
	You can do it dolphin  -  I had the same problems but just kept trying and found the sugaring of the towel is really important and cooling it before unrolling it helps me a lot. Try once more, okay?  You got some great tips here - if those don't help, then well... It's so neat when they turn out!   http://www.fitnessandfreebies.com http://www.bellybytes.com
leti	-- 09-25-2003 @ 8:57 AM
	dolphin, try useing granulated sugar instead of castor sugar. Or use a very good sponge cake recipe useing the same method & see what happens.
drewbinsky	-- 05-18-2023 @ 2:32 AM
	A Swiss roll is a sort of rolling cake formed from a thin sheet of sponge cake or genoise that is covered with filling and folded into a log shape, also known as a jelly roll blossom word game or sponge roll. It is a well-liked dessert that is eaten all around the world.

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