How to make a chocolate Swiss roll: We’ve got tips that make it easier than ever

Monday, Roll the cake up with a tea towel yes, a tea towel rolled inside the cake and waiting about 40 minutes for it to come to room temperature is a bit special. I got it. But here’s how your roll develops “muscle memory”. After you unroll the cake roll, remove the towel and spread the cream over it, the cake will easily roll back into the shape that you hold with the towel. The trick is to use a firm, yet gentle grip when rolling and unrolling; You don’t want to tear the cake, but you also want the roll to have a tight, round shape. And remember the cake should be at room temperature when you open it. If you notice it’s still a little warm when you start doing so, roll up those cute pants and wait. A warm cake will crack or melt your cream; none of that is much fun.

https://www.washingtonpost.com/food/2021/12/17/chocolate-swiss-roll-recipe/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle How to make a chocolate Swiss roll: We’ve got tips that make it easier than ever

Linh

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