huge disaster

[helen_bakes]

I recently tried to make a swiss roll, but it came out more like a swiss fold than anything because it kept breaking and refused to be a roll-like thing. The real problem here though is that the top of it [which was supposed to be the outer part of the swiss roll] came out really sticky - if touched, bits of it would easily come away stuck to my

Comments

[ladycelia]

Really need more information---what recipe did you use? Have you checked the temperature of your oven? When did you roll the cake (i.e., warm or cold)?

[amaelamin_]

i left the cake to cool too long, which is why it broke, but the stickiness of the cake and other things i've baked is the main problem here. another comment says that stickiness is normal, which makes me feel a lot better. thanks for commenting :)

[oncelikeshari]

The only thing I remember about Swiss rolls is that they say to roll it when it's first out of the oven but still on the greaseproof paper, then let it cool and unroll it. Put in your jam or curd and then re roll it while peeling the paper off.

[kamaliitaru]

This. Roll it when it's warm between two sheets of parchment. If it's sticky still, dust it with powdered sugar, and that controls the stickiness.

[amaelamin_]

i didn't realise that dusting it with sugar [which was in the recipe] was actually to control the stickiness - i left it out because i thought there was enough sugar in the cake already! that makes a lot of sense, thank you :)

[kamaliitaru]

Yep, I omitted it the first time too, and I had a mess. What I do is I use 2 sheets of parchment - one for the bottom of the pan, the other for rolling. When I remove from the oven, I place a dish towel down, then the unused parchment. Dust with powdered sugar, then invert the cake onto that. Then, take the parchment off the bottom of the cake (which will be the top after you have inverted). Sprinkle with more powdered sugar, and put the used parchment back. Then roll up in the towel.

Until I made a roll, I didn't realize how much moisture cakes give off while cooling. That's one of the reasons you need the parchment and the powdered sugar.

Also, if you notice your edges are a bit crisp, you may want to cut them off before you roll - it helps to reduce cracking.

[sushidog]

Maybe cook for just slightly longer, to allow the top to dry? Is your kitchen, or the weather, particularly damp? That might cause problems, I guess.

[amaelamin_]

it was already burning at the bottom! i suppose the humidity of the weather could be a problem, you have a point. another commenter said that sticky tops are normal though, so i will just have to work around the stickiness. thanks!

[twittermenot]

This is exactly what I was going to post!!

I make pumpkin rolls in the fall and this is how I do it without a problem.

[doubletake]

If you're making a chocolate roll, you can dust with cocoa, too. I prefer to use a thick towel rather than a thin, flour-sack-like towel.

[omniscient_fool]

If all else fails, ice it. Buttercream works just like spackle/polyfiller.

[doubletake]

Many cakes have a sometimes sticky or tacky, somewhat shiny, thin "skin" on the top. It will peel off easily and transfer to anything that touches it--your hands, parchment, cooling grid, or icing (this is the main culprit in cakes requiring a crumb coat). This is very common and is not considered a fault--it's just something that cake does as it bakes

[trillium_flower]

THROW IT AWAY! Blaspheme!! That's the best part. You should put it in the freezer while you finish making your roll and then use it to clean up the leftover powdered sugar and or cocoa powder.

[amaelamin_]

THANK YOU. this really helps a lot! i thought i was doing something wrong but if it's normal then i just have to work with it. really appreciate your input!