Wednesday, July 29, 2009

No. 38 - Make a Perfect Swiss Roll

After many Swiss rolls that turned out to be more like folded pieces of cake, I have finally perfected my rolling technique.


1. Do not overbake your cake.
2. Roll it up while it's still hot and pliable and leave to cool. Then unroll and pop in the filling.
3. Use non-stick baking paper.

Recipe from here.

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