I tried to make a giant swiss roll for my daughter's birthday. The cake totally fell apart when I rolled it.
Throw on some sprinkles and candles and call it a day. I sure it will be yummy!
Swiss roll has to be rolled while still quite hot from the oven on a tea towel. Then when cake is completely cooled, unrolled and filled, and rolled again. It’s very tricky and takes practice. I agree with whatthedogate...throw on sprinkles, I’m sure your daughter will love it.
Ya, I realized I missed that step when I researched what went wrong. Lol No biggie though, she loved it anyways.
Quote by @jchuck on 4 minutes ago
Swiss roll has to be rolled while still quite hot from the oven on a tea towel. Then when cake is completely cooled, unrolled and filled, and rolled again. It’s very tricky and takes practice. I agree with whatthedogate...throw on sprinkles, I’m sure your daughter will love it.
Good save! I am happy that your daughter enjoyed it. It does look delicious!
Mary Berry is the queen of the Swiss Roll or Yule Log. Here is her recipe and method of rolling.
I've only tried one, June, using Katy Nott's recipe. It turned out pretty, decorated like a Yule log, but it did crack a bit. Wish we lived closer so you could give me lessons. I do have high hopes for my next one.
I have made two rolled cakes. A pumpkin roll for Thanksgiving that turned out beautifully. The other was a vanilla roll for Mother's Day which cracked into three pieces. I rolled both when they were hot. The pumpkin roll I used a cookie sheet and the vanilla roll I used an actual jelly roll pan. The pumpkin roll recipe made very little batter and I was crossing my fingers while spreading it out while the vanilla roll made a crap ton of batter and filled the pan to the brim. I definitely think the thickness of the vanilla roll was a big factor into why it cracked. So I am ditching the jelly roll pan and going back to using the bigger cookie sheet with less batter.
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