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Rolling a Swiss roll

How to roll up a Swiss roll, without it cracking or the filling escaping.

Points to remember

  • Sprinkle some greaseproof paper with a couple of tablespoons of caster sugar.
  • Flip the sponge onto the greaseproof paper and peel away the backing paper from the sponge.
  • Score a line along the bottom of the sponge, approximately 1 inch/2½cm away from the edge.
  • Using the line scored, pull the paper towards you and start to roll keeping the sponge tight.
  • Once the sponge is cool, unroll it gently. Spoon the jam filling evenly over the surface of the sponge leaving a 1½ inch gap from the edges.
  • Spoon the cream onto the jam and spread with a palette knife.
  • Push the paper towards you and ease the sponge over the filling. Roll all the way to the end then turn over to seal the filling.

Useful tips

  • Roll it up straight from the oven while it is still pliable.
  • When you're filling it, don't overdo it or it will be harder to re-roll.
  • Cover any cracks with icing.
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