I recently tried to make a swiss roll, but it came out more like a swiss fold than anything because it kept breaking and refused to be a roll-like thing. The real problem here though is that the top of it [which was supposed to be the outer part of the swiss roll] came out really sticky - if touched, bits of it would easily come away stuck to my fingers or a utensil. It was so sticky that it was impossible to turn out onto a sheet to be rolled - it stuck to the sheet so that big patches came off. This isn't the first time something like this has happened to me - other baked goods also come out with varying degrees of stickiness.
WHY?
Please help :(
WHY?
Please help :(
It worked like a charm. I used the sponge cake recipe from JoyOfBaking.com
I make pumpkin rolls in the fall and this is how I do it without a problem.
I usually just remove it all, rather than trying to keep it intact (especially if it will impact presentation). It makes crumb coating much easier, and looks much nicer. Always remove it if you are lining a cake ring with a genoise strip to make a European-style mousse based cake--I find it turns rather gummy when in contact with mousses. Bleh.
You didn't mention what sort of cake you are using for your roll, but there are really only two methods I've ever used: one for genoise, and one for everything else. Genoise is a sponge cake that doesn't use any chemical leaveners (like baking soda or powder) and is proportionally very high in eggs. It can be cooled flat and will still roll up pretty tidily because the eggs make it flexible but strong, but it is quite lean (very little fat content) and many people find it too dry and bland to be the main player in a rolled cake.
If you're using genoise, allow the cake to cool completely, then rub the top gently with a clean hand and it will begin to pill, eventually clumping together like a sticky globby snowball. Discard or eat. Roll at room temperature--chilled genoise is not as flexible.
If you're making a non-genoise cake, you should pre-roll the cake before it cools. Make sure to line your pan with greased and floured parchment. When the cake comes out of the oven, wait a moment or two, then rub a sheet of paper, foil, or a clean towel over the top. Most of the sticky skin will stick and the remaining bits can usually be removed by hand or with another pass. Powder the top of the cake liberally with sugar or cocoa powder, cover with a clean dishtowel, and invert the pan to transfer the cake onto the towel. If your edges got hard or crispy, quickly trim them off. Remove the parchment, and liberally dust again. LOOSELY roll the cake up WITH THE TOWEL while it is still warm. Don't roll it too tightly--remember, you're going to be filling in between the rolls with lots of filling, so leave some space, especially at the very beginning of your roll. When the cake has COMPLETELY cooled, you can slowly and gently unroll it, remove the towel, and fill.
CC
Or you can make cake balls.
And like others have said, dust with 10x sugar to combat the stickies and roll. I use a clean dishtowel, heavily dusted with 10x sugar. The bulkiness of the towel allows me to roll it, while still accomodating for whatever filling I will eventually put it, and mine never break.
Also, make sure you're not letting it cool for too long before attempting to roll, otherwise it'll certainly break. I'd say 10 minutes is the sweet spot.
I just as well would buy one from the local grocery store, but I never was a patient person :)
Good luck with your roll.
Natz
Let me know if this works, or if you have anymore questions! I've made a couple Swiss rolls in my time at a bakery.
I make a sponge cake on some parchment paper, and prepare either a dish towel or a silicon mat by sprinkling it really well with powdered sugar. also, I make my secret weapon: a bit of sugar water. heat up some water in a small bowl on the stove, and dissolve sugar in it.
once the cake is out of the oven, I brush the sugar water on the darker top, particularly the edges. that keeps it all moist and bendy. Then I put the sponge "face down" on the sugar towel, maybe sprinkle some water on the parchment paper but that's not absolutely necessary, and let it cool off just a little so I won't burn my fingers. then I pull off the paper at an almost 180° angle so that the cake has no chance at sticking to it.
if the filling's jam or something else that won't melt, I put it on immediately. I use my fingers for the very first tight turn, and then the towel to roll the rest more loosely.
if the filling would melt, I roll at least half of the cake still empty and let it cool off a bit more. if you let it cool flat it will surely break too easily. then I carefully unroll it again, just enough to put the filling in, and roll it back up all the way.
... thank you, you reminded me that I need to make plans for a swiss roll for my stepdad's birthday :D
line the baking dish with parchment paper. It will help you lift and roll the cake.