Can you use a baking tray for Swiss roll?
For Swiss roll success, you need a tin as good as this one. Exceptionally non-stick, so it’s easy to remove your delicate sponge ready for rolling, it can also be used as a baking tray.
Is a Swiss roll tin the same as a baking tray?
a swiss roll tin is just a posh name for a flatish baking tray.
What pan do you need for a Swiss roll?
jelly roll pan
The only issue is that in order to make a jelly roll (a.k.a. roulade, rolled cake, Swiss roll, cream roll), you typically need a jelly roll pan. What is a jelly roll pan, you ask? Compared to half-sheet pans, which are 18×13″, jelly roll pans are smaller, usually about 15×10″.
Can you make a Swiss roll without a Swiss roll tin?
If you don’t have a Swiss roll tin, you can use a baking tray, as long at it has edges to contain the mix and is roughly the same dimensions, so the roll is right. It might not be as neat but it will still work. Dust the greaseproof paper with some flour and caster sugar.
What can I use as a Swiss roll tin?
In the US if you can’t find a jelly roll pan then a 9 x13 inch quarter sheet pan makes a good alternative.
Why did my Swiss roll stick to the paper?
The cake is rolled along with the paper, which stops the cake from sticking to itself. The sugar is supposed to stop the crust from sticking to the paper, in theory. In practice, however, it doesn’t because moisture released by the cake is trapped by the paper. H2O makes the crust wet and hence, sticky.
Why does my Swiss roll break when I roll it?
Why did my swiss roll fall apart? There are a couple of reasons as to why your roll may have fallen apart. The cake was under-baked: The cake will be very moist and difficult to handle. With the whipped cream it may have too much moisture and will fall apart easily.
How do you roll a Swiss roll without breaking it?
Easy. Just don’t wrap the cake in paper. A lot of Swiss roll recipes tell you to roll the cake whilst it’s piping hot, when it’s most flexible and least likely to crack. This (the rolling, not telling) is done after placing the cake on parchment paper, and then dusting the crust with icing sugar.