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Swiss Roll Sponge
A moist Swiss roll sponge, softer than genoise and simpler than Japanese sponge. Ideal for Yule logs or as a base to fill with ganache, jam or cream.
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Cost Breakdown
Critical Success Points
- • Whip the egg whites to bird‑beak peaks without over‑beating
- • Sift flour and leavening before incorporation
- • Eliminate all air bubbles before baking
- • Roll the sponge immediately after baking while it is still warm
Safety Warnings
- • Handle the hot oven; wear kitchen gloves when removing the sponge
- • The hot sponge can burn skin during rolling; work quickly but carefully
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