Swiss roll - practical

• Ingredients for a Swiss roll (medium skill)


  Self raising flour

  Eggs

  Caster sugar

  Jam or lemon curd

  Optional extras - icing sugar and butter
• what Scientific reactions take place when making a a Swiss roll?


  Coagulation(change in structure),mallard reaction (browning/change in colour)and aeration (Rising when cooking).
• science behind making a Swiss roll


  can hold and trap air from the eggs.
• why do we neEd to roll it quite quickly?

  so it doesn’t set when soft the chemicals structured form it will be solid.
• control points (important parts)


  fold in flour with metal spoon and whisk it enough so it should be white in colour and hold the trail for 10 seconds. as well as putting sugar on the parchment paper so it doesn’t stick.