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.
I am a full-time working mum to 2 boys. I really enjoy baking and cooking and it feels so satisfying when my family enjoys my baking and cooking.
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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