huge disaster

Posted on 06/22/2012 by helen_bakes
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.


Please help :(
oncelikeshari 22nd-Jun-2012 03:06 pm (UTC)
The only thing I remember about Swiss rolls is that they say to roll it when it's first out of the oven but still on the greaseproof paper, then let it cool and unroll it. Put in your jam or curd and then re roll it while peeling the paper off.
kamaliitaru 22nd-Jun-2012 11:56 pm (UTC)
This. Roll it when it's warm between two sheets of parchment. If it's sticky still, dust it with powdered sugar, and that controls the stickiness.
amaelamin_ 25th-Jun-2012 01:45 am (UTC)
i didn't realise that dusting it with sugar [which was in the recipe] was actually to control the stickiness - i left it out because i thought there was enough sugar in the cake already! that makes a lot of sense, thank you :)
kamaliitaru 25th-Jun-2012 03:02 am (UTC)
Yep, I omitted it the first time too, and I had a mess. What I do is I use 2 sheets of parchment - one for the bottom of the pan, the other for rolling. When I remove from the oven, I place a dish towel down, then the unused parchment. Dust with powdered sugar, then invert the cake onto that. Then, take the parchment off the bottom of the cake (which will be the top after you have inverted). Sprinkle with more powdered sugar, and put the used parchment back. Then roll up in the towel.

Until I made a roll, I didn't realize how much moisture cakes give off while cooling. That's one of the reasons you need the parchment and the powdered sugar.

Also, if you notice your edges are a bit crisp, you may want to cut them off before you roll - it helps to reduce cracking.
deborahkla 24th-Jun-2012 08:53 pm (UTC)
Agreed. This is what you need to do. Be sure that you're using a spongecake recipe, and let it completely cool before you attempt to unroll and fill it. It helps to wrap a dishtowel around it as well, to absorb any excess moisture during the cooling process. Good luck! :-)

Edited at 2012-06-24 08:55 pm (UTC)
amaelamin_ 25th-Jun-2012 01:46 am (UTC)
i thought the dishtowel was to keep the moisture in, haha! why does moisture need to be absorbed? so it doesn't go soggy?
deborahkla 2nd-Jul-2012 09:49 am (UTC)
So it doesn't go soggy, and also to help the cake keep its shape as it cools. :-)
amaelamin_ 3rd-Jul-2012 03:23 am (UTC)
amaelamin_ 25th-Jun-2012 01:44 am (UTC)
ahhh i see. the recipe said to let it cool completely WHILE FLAT so that's probably it. i'll keep this in mind next time, thank you very much!
This page was loaded Jan 17th 2017, 6:59 am GMT.