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'Swiss Roll' was always a popular choice to make in food-tech at school years ago, but before now I hadn't attempted it since!
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I have briefly posted a couple step-by-step photos to show you how each stage should look!
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The sponge should be very thin- about 7mm thick.
Make sure you remember to roll it up now- starting from the longest side, use the greaseproof paper to guide you.
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Leave for a few minutes then unroll, and spread your filling-I used fresh double cream.
The cake was to be kept at my mum's house and her fridge tends to freeze so it made it taste like icecream!
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Roll the cake up again once filled!
Don't worry if the sides crack- this can easily be covered with icing.
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Decorate as you please!
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MERRY CHRISTMAS!
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