How thick should be the sponge for a swiss roll?
How thick should be the sponge for a swiss roll to roll easily without breaking and hold its shape?
I saw some pictures that look perfect and then some where the sponge looks too thick.
How do I figure out the perfect thickness of the sponge?
Best Answer
Personally when ever I do Swiss rolls or anything requiring me to roll or manipulate the sponge in any way I'll use a Genoise sponge recipe. It's a bit more effort to make than a bog standard pound cake recipe but worth it.
While still warm I've managed to roll it anywhere between 2mm thick and 3cm with little or no cracks or splits.
In my opinion the optimum thickness for a full sized Swiss roll is around 1cm thick, but obviously if making canape sized versions you'll be looking more towards the 2mm thickness.
Pictures about "How thick should be the sponge for a swiss roll?"
Why did my Swiss roll not rise?
Why is my swiss roll rubbery? The cake can become rubbery if the batter has been over-mixed. Over-mixing the batter increases the development of gluten which in turn increases the cakes gumminess. Over-mixing can also deflate the air bubbles that were created when whipping the meringue, causing the cake to deflate.How do you roll the perfect Swiss roll?
Points to rememberScore a line along the bottom of the sponge, approximately 2.5cm away from the edge. Don't cut all the way through. Using the line scored, roll the sponge up tightly and leave to cool completely. When the sponge is cool, unroll it gently.Why is my Swiss roll very flat?
Why? Because the cake is so thin, H2O in the batter evaporates very quickly. It's gotta be fat that keeps the cake moist. Don't overbake the cake or it'll be dry.What is the best size pan for Swiss roll?
In the US if you can't find a jelly roll pan then a 9 x13 inch quarter sheet pan makes a good alternative.Swiss Roll Recipe (3 Ingredient Sponge) || Dessert for Beginners
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