Swiss Roll / myLot

India

June 4, 2024 12:43am CST

Looking at the recipe it all seems easy but it is only when you try to make it yourself you realise what a mess one makes on one's first attempt. I have that experience. While it is a simple sponge cake when you try to roll it it breaks into pieces and there lies the secret - and the secret is "Try, try and try again and then you will succeed"

I have given up. What is your story? Image credit:

https://jv.wikipedia.org/wiki/Bolu_Gulung

jv.wikipedia.org

https://jv.wikipedia.org/wiki/Bolu_Gulung

9 people like this

8 responses

Anna

@LadyDuck (502812)

• Italy

4 Jun 24

I make it all the time and it never breaks. If it stays in the oven too long it dries and it breaks. You have to roll it as soon as it gets out of the oven, when it is still hot. This is one I made with hazelnuts in the dough, it's a bit harder to roll, but it did not break.

3 people like this

Always smiling

@allknowing (153529)

• India

4 Jun 24

One who is a resident of Switzerland sure should be a succees at making a swiss roll (lol)

3 people like this

Always smiling

@allknowing (153529)

• India

5 Jun 24

@LadyDuck What do you call them then? Italian rolls? (lol)

2 people like this

Anna

@LadyDuck (502812)

• Italy

4 Jun 24

@allknowing

And we do not even call them "Swiss Rolls".

3 people like this

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Judy Evans

@JudyEv (382542)

• Rockingham, Australia

4 Jun 24

My mother and sister made great Swiss rolls. They would roll the cake in a damp tea-towel first, then unroll it and spread it with jam before rolling it up again.

3 people like this

Always smiling

@allknowing (153529)

• India

4 Jun 24

Wetting with a towel I suppose is to make it supple.

2 people like this

Anna

@LadyDuck (502812)

• Italy

5 Jun 24

@JudyEv I also use a damp tea-towel to roll the sponge cake, let it rest until it's cool and then it's ready to be filled.