This is my first time making swiss roll.
The cake cracked badly on the outside when I rolled it, and it was a huge roll. My cake was about 1 inch in height when baked, a bit tall. Then I tucked the cake real tight in cling wrap. And it came down to a regular swiss roll size, and voila, the cracks seemed to have disappeared!!!! I made 2 rolls, and my oven can only take in 1 baking pan at a time, so I had to make the batter twice and bake twice. Luckily it only takes 15 mins to bake.
A simple tea time fare...
man its so pretty....... i've tried it many times... but it always cracks while rolling......... it goes without saying that i really envy your pretty roll.... :)
ReplyDeleteHi Wendy,
ReplyDeletei don't see the recipe. :( is it post somewhere? please advice, thanks.
Cheers,
Jamie Low
Jamie,
ReplyDeleteThere's no recipe for this as I just reduce the amount from my regular sponge recipes
where can i get the recipes?
ReplyDeleteThis is Wei Pin. Which recipe should I follow for Swiss Roll?
ReplyDeleteWei Pin,
ReplyDeleteI made a 3 egg recipe from the same sponge recipe of my Strawberry Yogurt Cake.
Baked it in a 10 inch shallow square pan