Making Swiss roll is always a challenge for me, as I am forever trying out new recipes, and I never know if it will turn out perfect, cracked, dry, or moist… It is not because of the recipes thmselves, but mostly due to overbaking, underbaking, or leaving the cake cooling too long before rolling up. So it is inevitably the problem of timing, timing, and timing!
This is my most recent attempt using a recipe from my favourite Taiwanese Swiss roll cookbook, 孟老師的美味蛋糕卷. It is a basic moist sponge roll with a banana mocked cream filling. For once I decided to follow the recipe as closely as possible, only making slight changes due to circumstances. For example my oven is a gas oven, so I can only set the oven temperature as a single setting, while all the recipes from that cookbook has two temperature settings, using both the upper heat element and lower heat element of an electrical oven. Therefore I had to average out the two temperatures given to set the temperature in my oven. In the recipe, it is 190°C upper heat and 160°C lower heat, so I used 175°C to bake my cake. Worried that I might overbaked, I followed the timing of 12 minutes given, and the cake was cooked to perfection even with my average temperature, but because of the lower temperature at the top, the top was not as brown and dry as it should be. This resulted in the crust being a bit too soft and after I rolled it up, the soft crust stuck to the paper it was cooled and rolled on, and lo and behold! I ended with a crustless roll. On hindsight, I think I should have cranked up the temperature a bit the last few minutes to dry the crust a bit more. But never mind, the cake still rolled up beautifully without cracking, and it tasted wonderful, LOL.