Today at Baking Arts we made swiss rolls. I”m not sure why they’re called swiss rolls but what I can say is that they’re a hell of a lot of work! There are few ingredients but the amount of effort involved in making the sponge cake, then laying on the filling, then rolling them up, then decorating them – all for an end-product that I was not impressed with. Here are some pics.
The sponge cake before and after being baked:
Next we de-pan and cut it in half:
Then we lay on the raspberry filling:
Now it’s time to roll:
Spackle with whipped topping and douse with toasted almonds or chocolate vermicelli and you’ve got your self a swiss roll:
Like I said earlier, the reward to effort ratio is skewed towards too much effort not enough reward for this one. I’m not a fan and I don’t think I’d make this one again.