This is how the sugar roll look before coating it with sugar.
This is how it look after the sugar coating.
And this is how it look after cutting.
Saturday, October 28, 2006
Sugar Roll
I just tried this sugar roll recipe shared by one of my blogger friend, Lucy, who is a great baker by the way. Her recipe is very good. The swiss roll came out very soft and nice. You can find the recipe here .
This is how the sugar roll look before coating it with sugar.
This is how it look after the sugar coating.
And this is how it look after cutting.
This is how the sugar roll look before coating it with sugar.
This is how it look after the sugar coating.
And this is how it look after cutting.
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6 comments:
hi there lee lee
I made this sugar roll also but mine cracked like mad u know.....u think u can help me.......like how u did the steps, how u cool etc
Hi amrita, ok what I did was follow the recipe exactly. But my swissroll tray is smaller than the one Lucy used. So my baking time is about 10 mins. I left it on the rack to cool for about 30 mins or less. Then I place the swiss roll onto a piece of paper and spread cream on the cake. Using the paper as a guide I rolled it up. The cake is actually very soft, there is no crack at all for me. As advised by Lucy, do not overbake your cake.
tks hugbear. i think i will make again and bake less this time.
hav u heard of the method where u roll it when its hot and let it cool?
Yes I have. I used this method for other swissroll recipes sometimes. But for this sugar roll I left the whole cake to cool down before rolling it up.
Your swiss roll looks really delicious and lovely. May I know when you say "I left it on the rack to cool for about 30 mins or less", does this means I remove the cake from its pan and also its parchment paper and then place on the rack? Thanks.
Yes, Jess, I removed it from pan and tear away the greaseproof paper and left it on rack to cool down.
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