The texture of a Swiss roll is a moist, light and fluffy sponge cake. To avoid cracks in your Swiss roll you have to roll the sponge as soon as It comes out of the oven. then leave to cool on a cooling rack. then unfold the Swiss roll and fill with a filling of your choice. The sponge should be light and airy, not like a thick sponge cake. Hope this helps :)
Because it does not comtain fat in the recipe. Fat moistens the cake and ot keeps longer.
it is to keep the Swiss roll moist and good, it keeps the moisture and freshness in it. that's what it does
put yeast in it
push him down a mountain
No. Swill roll should be baked in a jelly roll pan.
Yes, Because it is a healthy snack
Swiss
shove them in your mouth roll them around thats how you find tounge texture. roll in hand for touch.
when the egg and sugar are whisked, the egg traps air bubbles. you must whisk for a couple of minutes. When the Swiss roll is cooked, these air bubbles expand with the heat, rising the cake!
it is a sponge roll (swiss roll) filled with cream and covered in chocolate, for those people who do not like christmas cake
Yes, it affects the friction.
A fatless sponge, e.g. Swiss Roll or a flan base.