Question 1

Why did my Swiss roll crack, and can I still serve it?

Accepted Answer

Most cracks come from a sponge that baked a little too long or cooled before it was rolled. A thin cake dries out quickly in the oven, and a cooled sponge has lost its flexibility. Small cracks are nothing to worry about. The roll still tastes wonderful, and the ganache covers most of them.

Question 2

Can you make a Swiss roll with freshly milled flour?

Accepted Answer

Yes, I make this chocolate Swiss roll with freshly milled soft white wheat flour without sifting. The eggs are whisked until thick and pale to help create a light sponge, and a tablespoon of milk helps keep the cake tender. Rolling it while it's still warm is especially important to prevent cracking.

Question 3

Can I use hard white wheat or spelt instead of soft white wheat?

Accepted Answer

This recipe was made with soft white wheat. Hard wheats have more protein and tend to make a sturdier, less tender crumb, which works against a thin sponge that has to bend. Spelt and other grains haven't been tested in this recipe, so for the best results, stick with soft white wheat.

Question 4

Can you freeze a chocolate Swiss roll?

Accepted Answer

Yes, wrap the chilled roll or individual slices tightly in plastic wrap. Place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw them in the refrigerator overnight, still wrapped. The ganache may lose a little of its shine, but the flavor holds up well.

Question 5

What size pan do I need for a Swiss roll?

Accepted Answer

This recipe uses a 15x10x1-inch jelly roll pan. A larger sheet pan would spread the batter thinner and change the bake time, so the jelly roll pan gives you the right thickness for rolling.

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