How do you roll a swiss roll?!
hey i know the recipe for a swiss roll but the last time i tried to roll it, it just broke into pieces!! does anyone know if their is a technique or something that you can use!?!?Www@FoodAQ@Com
Answers:
Place a tea towel on the work top, then a piece or sheet of greaseproof paper or baking parchment on top of the towel!.
Dust the paper with castor or icing sugar, to stop the cake from sticking to the paper!.
Turn the cake out of the tin onto the paper, trim the edges of the cake (the crusty bits)!.
Spread the cake with your filling and start to roll from one of the short sides!.
Use the towel and paper to support the cake as you roll up but hold on to the tea towel and paper so that it doesn't roll up with the cake!.
When you get to the end of rolling, leave the towel and paper in place for a few minutes before removing and leaving the cake to cool!.
You don't really need the towel but I find it gives a better grip when rolling up!.Www@FoodAQ@Com
Dust the paper with castor or icing sugar, to stop the cake from sticking to the paper!.
Turn the cake out of the tin onto the paper, trim the edges of the cake (the crusty bits)!.
Spread the cake with your filling and start to roll from one of the short sides!.
Use the towel and paper to support the cake as you roll up but hold on to the tea towel and paper so that it doesn't roll up with the cake!.
When you get to the end of rolling, leave the towel and paper in place for a few minutes before removing and leaving the cake to cool!.
You don't really need the towel but I find it gives a better grip when rolling up!.Www@FoodAQ@Com
If you mean a cake roll, when you take it out of the oven, quickly take it out of the pan, then place it on a towel covered with powdered sugar!. Then roll the cake and the towel together!. Allow the cake to cool like this, and then unroll it gently, spread the filling, and re-roll in the same way, but without the towel obviously!Www@FoodAQ@Com
When I make swiss roll
I line the tin with greased paper and pour the mixture on to it
once baked
Turn out on to sugared greaseproof paper, remove lining paper; trim edges
Working from the narrow end make first roll with the finger continue by drawing paper away from you over the sponge
I hope this helpsWww@FoodAQ@Com
I line the tin with greased paper and pour the mixture on to it
once baked
Turn out on to sugared greaseproof paper, remove lining paper; trim edges
Working from the narrow end make first roll with the finger continue by drawing paper away from you over the sponge
I hope this helpsWww@FoodAQ@Com
http://www!.youtube!.com/watch!?v=MbBkoawhN!.!.!.
(a video showing how to make a swiss roll)
The rolling bit is at about 7 minutes, hope it helps! (also sprinkling the surface of the sponge with sugar before rolling is supposed to help prevent cracking somehow as well)Www@FoodAQ@Com
(a video showing how to make a swiss roll)
The rolling bit is at about 7 minutes, hope it helps! (also sprinkling the surface of the sponge with sugar before rolling is supposed to help prevent cracking somehow as well)Www@FoodAQ@Com
Has to be still warmish & moist, it's when it dries out it cracks!.
The recipe needs a fair bit of egg to make it flexible, I'm not good at swiss roll but it can done with a bit of practice!.!.!.!.
Best of luck!!Www@FoodAQ@Com
The recipe needs a fair bit of egg to make it flexible, I'm not good at swiss roll but it can done with a bit of practice!.!.!.!.
Best of luck!!Www@FoodAQ@Com
You need to add a spoonful of water to the cake mix to keep it moist, and to trim the edges before you start!. Do it while the cake is still very hot, and use the lining paper from the tin to save your fingers!.Www@FoodAQ@Com
push it down a hill!.!.!.Www@FoodAQ@Com