No Bake Swiss Rolls Recipe (2024)

FAQs

How to successfully roll a Swiss roll? ›

Starting at the shorter edge of the cake, roll the cake and greaseproof paper up together, making sure that it is especially tight at the beginning. It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely.

This happens when you are not gentle enough when folding the dry ingredients into the wet. A genoise sponge requires very gentle and slow folding. You need to preserve as much air in the batter as possible, otherwise it can become rubbery. Why did my cake crack during the first roll?

If your sponge cracks when you try to roll it, it could be two things: it was over-baked and dried out on the surface, and/or it was too cold when you tried to roll it. Since this recipe is simplified with whole eggs instead of beating the eggs separately, it slightly lacks the flexibility from whipped egg whites.

Briefly, the intestine is removed from the abdomen and divided into a number of segments to allow easy handling. The portions are slit open longitudinally and the contents carefully removed. Next, each segment is rolled up longitudinally, with the mucosa outwards, using a wooden stick.

Using the parchment paper to lift it from the tray, gently pre-roll the cake*. Once cooled to about room temperature (too warm and it will melt the whipped cream), spread with desired filling and roll the cake (on the long side), finishing with it seam-side down.

Our answer. A Swiss roll tin is a specific tin that is designed to bake a thin, rectangular sponge cake that is then rolled up to make a Swiss roll (jelly roll or roulade). It has slightly raised edges (about 2 to 3cm/3/4 to 1 inch) deep and has dimensions of roughly 23 x 33cm (9 x 13 inches).

If too much of a closing agent, e.g. liquid, is used, the cake produced has a 'close' texture. That is, it is dense, tough and rubbery. After baking, the sides tend to collapse inwards forming a sort of 'X' shape called an 'X' fault.

ive never used the specialty pan for swiss roll type cakes and we do them at work with just normal 1inch deep baking sheets on parchment. I use a baking sheet with a lip all the time and line it with parchment.

- don't over whip the egg whites, if you get lumpy egg. whites and it doesn't blend into your cake batter the. cake roll will be not light and airy. - tap the tin immediately out of the oven to stop.

What to do with failed Swiss roll? ›

Cracks upon rolling:

Simply slice your cake into small squares and pipe buttercream or whatever filling you had planned on top of one square then sit another piece of cake on top and pipe some more buttercream – lots of buttercream. Happy days.

To ensure the swiss roll is assembled without a crack make sure to roll the cake sheet when warm. The cake has greater flexibility when warm, so it can easily be moulded to your preferred shape. That way later, when it is layered with cream, it is significantly easier to shape.

Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking. Roll to the end of the towel.

Despite it's name Victoria Sponge Cake is not a true sponge as it contains fat. A true sponge, as that seen in a Swiss roll sponge contains just eggs, sugar and flour.

The cake is rolled along with the paper, which stops the cake from sticking to itself. The sugar is supposed to stop the crust from sticking to the paper, in theory. In practice, however, it doesn't because moisture released by the cake is trapped by the paper. H₂O makes the crust wet and hence, sticky.

Roll it while it's hot.

When the roulade comes out of the oven, run an offset spatula or paring knife around the edge of the pan to loosen the cake and parchment from the edge. Pick an end and start rolling, using the parchment paper to help guide you if the cake is too hot for you to handle easily.

You can roll the cake with a damp rag or parchment paper. Whichever method you go with, you can also sprinkle on some granulated sugar to help prevent the cake from sticking. This is optional but helpful. Be sure to prepare the damp rag or parchment paper before the cake comes out of the oven.