I always thought Swiss Roll was a hard dessert to bake, it just looks complicated having to roll it by hand, but it’s actually a lot easier than I thought.
I was recently invited to a Bakery Masterclass at the Wilmslow Kitchen to learn how to bake this Strawberries & Cream Swiss Roll amongst other yumminess and got some great tips along the way.
One of the main things was not to be scared of rolling, the sponge is actually a lot more durable than you realise, I thought it would just crumble or tear when I rolled but the texture is so easy to work with. Plus when rolling make sure you keep the Swiss Roll tightly tucked so that you have a full swiss roll rather then a load of strawberries in the middle!
Have you ever attempted a Swiss Roll? Or will you be trying it out in the future?