Fool proof swiss roll recipe please

[maggiethecat]

Made my first one recently and it was ok but found the rolling difficult - I did the sugared paper rolling method but it still ended up looking just a bit better than a rectangular sponge folded lengthways in half. Any techniques for getting a nice roll?

?

Probably practice-seems to me my first couple looked like this as well. I roll mine in a clean dishtowel dusted with powdered sugar as soon as I can-maybe five minutes after oven- then unroll it to fill-then roll again. I think paying attention to the very beginning of the roll after filling-making sure that it's as tight as possible helps too. HTH.

[http://allrecipes.com/HowTo/Pumpkin-Cake-Roll-Video/Detail.aspx cake roll video]

[http://allrecipes.com/HowTo/Pumpkin-Cake-Roll-Video/Detail.aspx]

duh

I have to say, I'm having a fair bit of trouble rolling out this video link! This is my final attempt-allrecipes.com/HowTo/Pumpkin-Cake-Roll-Video/Detail.aspx-if this doesn't link then you can find a nice video on-line from The Taste of Home magazine. I noticed this example wasn't actually rolled very tightly-so maybe also your expectations are too high-however if your roll is cracking up as mine have at times-it's most likely too thin.

Thank you. I had not rolled mine before leaving it to cool (I cooled, covered with tea towel) - that might just help. Hers looks a lot rounder than mine!

Isenhart you're a star! tried the method shown in the link and my swiss roll is a beauty to behold, and doesn't taste too bad either.
What did we ever do without the internet?

Without the internet I would have given up on cake rolls long ago!