Learn the easiest way to fill and roll a Swiss roll with our easy-to-follow video.
1. Sprinkle a large sheet of greaseproof paper with a thin even layer of caster sugar.
2. Turn cake out of tin on to greaseproof paper and gently peel away backing paper from sponge.
3. Using a sharp knife, trim off a thin slice of cake from each side, to create sharp, straight edges
4. It’s easier to roll sponge up while still slightly warm and unfilled. Fold over scored line to start rolling cake. Score a fairly deep line along bottom of sponge, approximately 2.5cm (1in) away from edge. But be careful not to cut through bottom.
5. Push sponge with one hand and pull paper away with other. Keep rolling sponge. Leave sponge to cool rolled up to help keep its shape, then unroll it gently.
6. Spread filling evenly over surface of sponge leaving a small gap around edges then re-roll sponge in same way as before. Serve in slices.
Find out how to roll a Swiss roll on the Good Housekeeping website: http://bit.ly/2OUiwc6
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Right? Don't follow these instructions. Do NOT let it cool rolled up.
Funny, because it cracked)