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Swiss Roll

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  • 17-04-2011 11:54pm
    #1
    gaeilgegrinds1
    Registered Users Posts: 1,071 ✭✭✭


    Made a lovely one today but cracked when I swiss rolled it, any tips? Plus was far from soft and spongy...


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    #2
    Acoshla
    Closed Accounts Posts: 5,729 ✭✭✭Acoshla


    Overcooked? Would explain both.


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    #3
    Eviledna
    Registered Users Posts: 1,325 ✭✭✭Eviledna


    +1 for the overcooked. It's happened to me before too, the trick with swiss rolls is to take them out just before you are certain they are done...a little on the slightly underbaked side, and parchment paper all the way for easy rolling.


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    #4
    dubbie82
    Registered Users Posts: 136 ✭✭dubbie82


    Make sure it's not overcooked and it has to be rolled coming right out of the oven, don't let it cool down at all. The longer you wait the bigger the risk of breaking the biscuit.
    You can also try a dishcloth instead of the parchment paper.


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    #5
    dudara
    Registered Users Posts: 33,518 ✭✭✭✭dudara


    Don't let it cool fully, otherwise the sugar in it will cause the top to harden and become more likely to crack.

    Take the Swiss Roll out when it's lighly golden i.e. just cooked.


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    #6
    lallychops
    Closed Accounts Posts: 302 ✭✭lallychops


    you need to sprinkle the parchment paper with caster sugar. stops the cracks. and place a wet/damp tea towel over it while it cools on the sugared parchment. seals in the moisture cools it quicker. then roll up


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