You can assemble this 5 hours ahead.
When you line the swiss roll tin with a sheet or non-stick baking paper, trim the paper to stand proud of the tin by 3cm. This will give the roulade space to rise.
Use an electric mixer to whisk the eggs and sugar together at top speed until thick, pale and airy - the beaters should leave a ribbon-like trail beghind when lifted. use eggs that are a few days old and bring them up to room temperature before whisking - they will whip up more easily and make the roulade lighter.
When folding the flour and cocoa into the whisked egg mixture, try to retain as much air as possible. Use a large metal spoon or a spatula and gently cut through the mixture, rotating the bowl as you do so.
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