About the Swiss roll!
Asked on 6 Apr 2020 by cazzle
I saw the recipe for Swiss Roll yesterday.
Why is this show as a swiss roll recipe?
Swiss roll shouldn't have fat in it, it is only eggs/sugar(mixed together) then flour is added, there is no vanilla extract either? I think this is very misleading especially for new cooks who think that they are making a swiss roll, when this is a sponge cake in a tray rather than a cake tin!!
It has the wrong consistancy as swiss roll is very airy and light, this is just vanilla sponge!!
Thank you for sharing your thoughts on Swiss Roll.
As with all classic recipes there are variations.
Delia's own version has been in print for over 40 years and loved by many.
The recipe is great for beginners as it’s easier to make, easier to roll, more moreish and lasts longer.
The proportion of fat is lower than a classic sponge and we particularly like the addition of a touch of vanilla.
We do understand if this one is not for you.
Thank you once again for your comments.
With best wishes
thanks Lindsay for your reply, but I don't think that is should be called swiss roll!! Should be called " A variation on a swiss roll recipe!!" The whole point of swiss roll is that it is really light and airy as it has NO fat at all.
I really wanted to let other bakers on here that maybe new to cooking about this. As I still feel that the title is very misleading!! I will keep making the traditional/proper recipe though for swiss roll.... Many thanks...