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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3975.0. "Swiss Roll" by KERNEL::SMITHERSJ (Living on the culinary edge....) Tue Sep 06 1994 12:17

    
    Anyone any tips for making swiss rolls and not cracking them?  2 common
    problems with cracking sponge is that you don't whisk enough air into 
    the mixture or that you add too much liquid.  I don't believe either of
    the above applied to me and yet I cannot roll the sponge without it
    cracking.
    
    I have a fan oven - I wonder whether I should of lowered the
    temperature to that in the receipe which was for a conventional one.
    
    For those who don't know what a swiss roll is, its a sponge mixture 
    baked in a wide shallow tray which you then fill on cooling with
    jam, fruit, cream etc and roll up.  The ice-cream version is known
    as artic roll which I particularly like.
    
    julia

T.R	Title	User	Personal Name	Date	Lines
3975.1		TOOK::DELBALSO	I (spade) my (dog face)	`Tue Sep 06 1994 12:26`	12
	> I have a fan oven Otherwise known as a convection oven? Could be the problem. I have one, and, until I got a Nesco-like roaster it was the only oven I had. I was totally unable to make a decent loaf of bread due to the fact that the crust tended to begin to dry before the final rising completed during baking. My brother who's worked in QC for a commercial baking company for years confirmed that covection ovens are lousy at bread/cake baking for this reason. -Jack
3975.2	it never cracked at home...	MROA::MAHONEY		`Tue Sep 06 1994 12:33`	9
	That is widely known in Spain as "brazo de gitano" or "gipsy's arm) My mother used to make it almost weekly and it never cracked... I don't have her recipe because she never used any, but her rolls were... out of this world! she filled it with a lemon sauce, or white cream and she always used powder sugar and cinnamon on top (for decoration) it kept well for couple of days... Oh, those memories... Ana
3975.3		SUBURB::MCDONALDA	Shockwave Rider	`Tue Sep 06 1994 12:36`	11
	I would concur with Jack. My wife covers her cakes and sponges with foil, and only toward the end of the baking process will she take the foil off for light browning. Without the foil, the surface of the cake/sponge/bread gets cooked/dried/burn't etc well before the middle. We didn't think it worth it to splash out the extra �100 for the ovens where you could turn the fan off. Angus
3975.4	Sounds good, but......	KERNEL::SMITHERSJ	Living on the culinary edge....	`Tue Sep 06 1994 12:57`	6
	.3 Doesn't the fact that you are opening the oven door to take the foil off cause the sponges to 'fall'? julia
3975.5		SUBURB::MCDONALDA	Shockwave Rider	`Wed Sep 07 1994 05:14`	6
	Dunno, I'm not the sponge baking expert. All I know is when she cooks a sponge its covered until the last few minutes. I guess, by the time she gets around to uncovering the sponge it effectively cooked with all the air trapped within the structure of the sponge. Angus
3975.6	Jelly Rolls	POWDML::FLETCHER		`Fri Oct 07 1994 15:25`	9
	Hi, I believe another name for those type cakes are jelly rolls. I used to make them quite frequently and never had a problem. What I used to do is take it from the pan while still warm and place on dish towel, fill it and then roll. Hope that this helps.
3975.7	Try this for the dry cake	BSS::B_YOUNGWIRTH		`Mon Oct 10 1994 18:40`	9
	In Colorado, the air is very arrid, making this a rather common occurence. Whenever I bake a cake, I always put a pan of hot water in the over when I first turn it on to start to warm up. Then, by the time I put the cake in, the inside of the oven is humid enough to prevent the cake from drying out. This has always worked for me. Hope it helps you out. Barb