help - anyone successfully made a swiss roll? how do you roll it without it breaking??

[NappiesGalore]

please [smiling sweetly]

BUMP

this is important you know!

ds3 is 2 on tuesday. practice runs are not going well.

use a slightly damp clean teatowel underneath to roll it with?

I think you roll it up with greaseproof paper while it's still warm, then unroll when it's cool to fill with cream or whatever. Don't have a lot of experience of it myself though!!

yes, what foofi said. And you need to use a wooden spoon to mix it, otherwise it'll collapse after baking.
Just buy one from the shops IMHO

hmm...

tried rolling with the greasproof in... it just kept breaking.

damp tea towel? is that something youve tried?

THanks FOR ANSwering you lovely domestic ladies

I cheat

I make Delias squidgy chocolate log because it is supposed to break. Then just dust with icing sugar and it looks all lovely and home made.

I make it with buttercream instead of cream for kids (as DS2 has dairy intolerance - non dairy 'butter')

Put it on greaseproof paper, score it lightly with a knife about 1 inch from the edge, to encourage the first fold, fill it then pull the greaseproof paper up so that it rolls off the paper (IYSWIM)

Goodness that sounds complicated - If it helps I'm acting out the motion with my hands as I sit here at the desk!

sorry x-post

You need to stop seeing breaking as a failure - rather as added character

ah (wooden spoon). we used posh mixer thingamy. bloody posh stuff

may well get one from shops yet if this go dont work [pout]

Yes teatowel method works because it removes the likelihood of your finger going through it.

You have to wait until it is warm then remove from tin on to a clean surface (so with greaseproof paper face up)...then place clean teatowel over the greaseproof and tip in back up so it is now sitting face up on greaseproof and on flat teatowel. Then use teatowel to lift a tip over to form first curl and when it's where it needs to be peel off the greaseproof sort of half way. Then so the same again so the roll is now fully formed and you can peel the second half of the greaseproof away.

ooh more posts..

pag that sounds a v good approach...

elfs, that does make sense, i see what you mean... will try scoring.

we are making it with lemon curd. just tried the, er, interestingly shaped one and its delicious!

robin - im sure that akes sense, but buggered if i can follow it!

Not entirely successfully. I made a christmas log which looked as though it had Dutch Elm disease. But covered in chocolate icing it was fine.

I made a vegetarian roulade once which was perfect - does that count?

i have not made one for 25 years (gasp) but i do remember the teacher impressing the importance of not overcooking it, as it is flat this is very easy to do. stick to the cooking time precisely or try taking it out a bit sooner.

yes orm, im sure your veg roulade was a marvel to behold

yes fishie, we thought wed try that (cooking a tiny bit less)

will post again on the success/'character' of the next round.