Want this question answered?
The texture of a Swiss roll is a moist, light and fluffy sponge cake. To avoid cracks in your Swiss roll you have to roll the sponge as soon as It comes out of the oven. then leave to cool on a cooling rack. then unfold the Swiss roll and fill with a filling of your choice. The sponge should be light and airy, not like a thick sponge cake. Hope this helps :)
it is to keep the Swiss roll moist and good, it keeps the moisture and freshness in it. that's what it does
You will need: 3 Eggs, Caster sugar, Self raising flour, Any jam (cream optional)
put yeast in it
push him down a mountain
No. Swill roll should be baked in a jelly roll pan.
enriching
Yes, Because it is a healthy snack
Swiss
when the egg and sugar are whisked, the egg traps air bubbles. you must whisk for a couple of minutes. When the Swiss roll is cooked, these air bubbles expand with the heat, rising the cake!
it is a sponge roll (swiss roll) filled with cream and covered in chocolate, for those people who do not like christmas cake
While a hen is sitting on her eggs, she will stand up off of them for a moment, and roll them. This is important to help the chicks hatch out helathy and strong.