Alis girls Posted February 12, 2012 Share Posted February 12, 2012 Sob - what am I doing wrong - I thought you rolled when they came out of oven. I use the greaseproof paper to attempt to roll but they crack. Help taste ok. Quote Link to comment Share on other sites More sharing options...
sjp Posted February 12, 2012 Share Posted February 12, 2012 I've seen this answered some were I think on the bake off programe it's either baking it a little long or it needed a little bit more moisture in it failing that call it a roulade they are suposed to be craked Quote Link to comment Share on other sites More sharing options...
Guest Posted February 12, 2012 Share Posted February 12, 2012 Don't stress.......tastes the same! Quote Link to comment Share on other sites More sharing options...
Mum Posted February 12, 2012 Share Posted February 12, 2012 A dusting of icing sugar covers a multitude of sins Or, slap on some chocolate butter icing and call it a chocolate log? Or, serve it heated with some warm custard and call it dessert? Or, tell the family it is totally ruined and you had to gobble it all up to save them. Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 12, 2012 Share Posted February 12, 2012 (edited) Did you trim the edges? I tip mine out onto a sheet of sugared baking parchment, cut all the egdes off and then slide it onto a slightly damp teatowel, roll the sponge with the paper and wrap the tea towel around. When cool, open out carefully and add filling, etc........ This is from Mary Berry.... 5. Place a piece of baking parchment bigger than the Swiss roll on the work surface. Invert the cake on to the paper and peel away the baking parchment. 6. Trim the edges of the cake with a sharp knife and make a score mark 2.5cm in along the longer edge. Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool. Edited February 12, 2012 by Guest Quote Link to comment Share on other sites More sharing options...
Duncan08 Posted February 12, 2012 Share Posted February 12, 2012 I think it depends on the recipe whether to do straightaway or to leave, but check out the preparation tips at the bottom of the BBC food webpage, They say cool http://www.bbc.co.uk/food/swiss_roll Good luck, Quote Link to comment Share on other sites More sharing options...
Alis girls Posted February 13, 2012 Author Share Posted February 13, 2012 Thanks folks- Lesley I do all that - I think I dont have enough fluid in mine and also some recipes say Plain flour some SR. I might try a bit less flour and will check BBC website. Glad I am not the only one with dodgey swiss rolls Quote Link to comment Share on other sites More sharing options...
C&T Posted February 16, 2012 Share Posted February 16, 2012 Recipe I use is 3 medium eggs (and I do relunctantly buy eggs for swiss rolls - our own ones tend to be too big and it does affect the mix), 3oz caster sugar, and 3oz of SR flour. Getting the cake out the oven and rolled is all about speed. Have a damp tea-towel on the counter, covered with greaseproof paper with sugar on top all ready to go, with a spare piece to roll up inside the roll. Don't wait until the cake is out of the oven - it will take too long. When the timer goes off, move like the wind and get the cake out the tin. Once tipped out, a score across the the width of the cake about an inch from the end will help start the rolling process, although not essential, and get rolling quick! Let cool on wire rack, and then it can be carefully unrolled to add the filling. Good luck. Making Swiss Rolls was one of the few very useful Home Economics lessons I had at school, and still do everything as per my teacher told us! Quote Link to comment Share on other sites More sharing options...
Alis girls Posted February 26, 2012 Author Share Posted February 26, 2012 Did one today and it rolled. Used Omlet recipe and wahaay - I am sooo clever. My YS has just said I am sad for posting about swiss rolls. Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 26, 2012 Share Posted February 26, 2012 Don't let him eat any!! Quote Link to comment Share on other sites More sharing options...
