It took a few tries before I got the knack of making a Swiss roll, and could tick the next item on the Great British Bake-off signature bake list.
A few things I learned the hard way:
- Unless you whip eggs and sugar together until they have tripled in volume, your sponge will resemble an omelette in texture. (That one went straight in the bin.)
- Do not over-cook the sponge, or it will not roll without cracking. (I converted that one into a flat, mangled Victoria sponge.)
- Do not over-fill the sponge (or spread the filling too close to the edges) – all that extra filling just oozes out the end of the roll (and was dolloped on top when I sliced and served it.)
The fourth one worked like a charm…;-) Continue reading