Pre-Rolling Sponge (Genoise) Cake for Swiss Roll

 Pre-roll.

If the sponge won't be filled-rolled the same day, it will need to be pre-rolled for 2 hours.

  1. Brush Simple Syrup to keep flexibility
  2. Rest for 10-15 seconds and sparkle granulated sugar
  3. Cover with oiled parchment
  4. Separate sponge from sides of tray using a knife
  5. Roll the sponge on its widest side
  6. Let it rest for ~2 hours at RT

Tips

  • Don't add too much SS as the sponge will become to moist and sweet
  • Granulated sugar will prevent parchment from sticking to sponge


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