Made a sponge roll today. Removed paper then rolled it up and placed it on a cooling rack. But then found it wouldn't unroll. How do others manage this successfully? Imagine not removing the paper until time to roll might help?
letitia,
Apr 9, 3:47am
It's a long time since I made one, but from memory, I took it out of the oven, removed the paper, let it cool slightly, spread with jam, and rolled it up, then left it to cool completely.
harrislucinda,
Apr 9, 4:00am
Ihaveatowelplaceon thebenchsprinklewithicing sugartipspongeoutidonteven waituntilcool.then spreadwithjam ,takethe2cornersof thetowelrolltowardyouandthenleaveuntilcool alwaysdonethis way
davidt4,
Apr 9, 4:12am
The way I was taught to do it was to turn the hot sponge on to a fresh piece of paper (baking paper would be ideal but greaseproof is what we used) and immediately roll it loosely, about one and a quarter around itself.Leave to cool before filling and rolling up tidily.
If your sponge is overcooked it will be too stiff to manage - it should be barely pale brown on the top and barely crisp around the edge.
elliehen,
Apr 9, 4:17am
I made a perfect one yesterday :)I always line the tin with baking paper, wait a couple of minutes after the sponge comes out of the oven, peel off paper and tip it onto a new sheet, trim a thin sliver off one long side, then roll up with the new paper.
When it's cool, I gently remove the paper (the roll now has kept its rolled shape) put in the jam and whipped cream and roll back together again.
Note:Trimming a sliver from one long side makes the sponge roll up neatly.
rainrain1,
Apr 9, 9:29am
Roll it up in the baking paper
macandrosie,
Apr 10, 8:14am
I place a clean tea towel on the coolin rack & tip sponge onto it & roll straight away while hot, leave it rolled until cool. You can unroll it when cooler to fill
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