Jelly/cream rolls

Discussion in 'Baking, Bread Making and Cakes' started by medtran49, Oct 8, 2018.

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  1. medtran49

    medtran49 Senior Member

    Location:
    SE Florida
    Do you make these? When I learned to make them, we were taught to roll the sponge up while still warm with a clean towel, let it cool, then unroll, fill, roll back up and proceed with your recipe. While watching a baking show this past weekend, 1 of the bakers let it cool flat, then had a bit of trouble getting it to roll up in a nice tight roll without cracking and breaking. What do you do?

    P.s., I am planning on finally making a buche de noel with meringue mushrooms and marzipan holly this year for Christmas, which is something I've wanted to do for years.
     
  2. morning glory

    morning glory Obsessive cook Staff Member

    I'm thinking this is the same as what in the UK is known as a a Swiss roll? A flat cooked sponge filled with jam (and sometimes also cream) and rolled up. Like this:

    swiss-roll.jpg

    I haven't made one for years! But I do remember the problems of getting it rolled without cracking the sponge.
     
  3. medtran49

    medtran49 Senior Member

    Location:
    SE Florida
    Yes, it's the same.
     
  4. morning glory

    morning glory Obsessive cook Staff Member

    I don't think I have the right tin which shows how long it must be since I last made one. Now you have me wanting to try to make one again...
     
  5. medtran49

    medtran49 Senior Member

    Location:
    SE Florida
    LOL
     
    morning glory likes this.
  6. Shermie

    Shermie Über Member

    Location:
    Brighton, MA.
    I used to make them a while back. Very good!! :wink:
     
  7. Shermie

    Shermie Über Member

    Location:
    Brighton, MA.
    The more that I think about this, the more I want to put it on my list of things to bake!! :wink:
     

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