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 :(
pashte_chan 22nd-Jun-2012 05:52 pm (UTC)
The recipe I used said to grease and four the pan, line it with parchment paper and grease and flour the parchment. When it comes out of the oven, sprinkle with confectioners sugar and invert onto a clean dish towel, removing the parchment very carefully. Sprinkle the other side with more confectioners sugar. Roll the cake up in the towel until ready to fill.

It worked like a charm. I used the sponge cake recipe from
twittermenot 22nd-Jun-2012 06:12 pm (UTC)
This is exactly what I was going to post!!

I make pumpkin rolls in the fall and this is how I do it without a problem.
doubletake 22nd-Jun-2012 06:53 pm (UTC)
If you're making a chocolate roll, you can dust with cocoa, too. I prefer to use a thick towel rather than a thin, flour-sack-like towel.
amaelamin_ 25th-Jun-2012 01:48 am (UTC)
so i guess sticky tops are normal for swiss rolls? is that why they're usually sugared?
pashte_chan 25th-Jun-2012 03:03 am (UTC)
Actually, the chocolate sponge cake recipe I used didn't come out sticky at all. Here's a link. I would have provided one before but I was at work and on my phone. :)
amaelamin_ 26th-Jun-2012 12:13 am (UTC)
thank you!
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