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!
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)
The Swiss roll is named for its origin in Switzerland, where similar rolled cakes have been made for centuries. The term "roll" refers to the cake's distinctive cylindrical shape, created by rolling a thin sponge cake around a filling, typically jam or cream. Despite its name, the Swiss roll is not exclusively Swiss and is enjoyed in various forms around the world.
push him down a mountain
put yeast in it
No. Swill roll should be baked in a jelly roll pan.
Swiss
Yes, Because it is a healthy snack
no
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