HELP!!!!!
I have an ongoing problem with making Delia's lovely parsnip roulade.
This is the third year I'm making it and I've already made it twice and I still can't assemble the thing. It is just completely beyond me how you turn the roulade out onto the nuts in order to roll it. I already threw one away last week that I made to freeze for Xmas as it had gone wrong at this stage, and my second attempt has also failed, but I can't face doing it again so as it's just me who's vegetarian I'll have to eat it regardless.
As I said, the problem is turning it out. I followed your tips for cooking the roulade and it came out perfect, but I just don't know how to get it from my Swiss roll tin on the nuts. As it is soft, it always flops down and misses the nuts. The last one ended up at a complete angle, and this one ended up half on the nuts on the baking paper and half on the table, making it impossible to roll properly. Even then, when I did roll it, it cracked at the bends rather than rolling in a smooth curve. I ended up with a complete mess. A tasty mess, no doubt, but I really would like to perfect this. I'm so fed up!
Hello,
If you watch the Swiss roll being turned out in the cookery school it may help - its about 4 ½ minutes along.
Perfect Cakes: Other Kinds of Sponge Cakes
Or another way would be to sprinkle the top of the cooked roulade with the hazelnuts then lay the greaseproof over the top, then place a cooling rack on top of that. Then hold it all together quite firmly and turn the whole lot over so the cooling rack is on the work surface. Remove the tin, then hold the paper at one end and carefully pull the cooling rack away and finally peel off the parchment.
I hope one of these works for you.
Best wishes
Lindsey