How To Make A Swiss Roll Cake With Filling
The most difficult part when I make swiss roll cakes is to roll the dough so that the resulting cake is compact, i.e. there are no spaces with air between dough and filling. There are several tricks for this. First, you need to make sure that there are no air bubbles in the dough before you even put it into the oven. For that, just drop the backing pan on the table once. This will make sure that remaining air bubbles leave the dough. Then, when you take the finished dough out from the oven, you should do the same again. This makes sure that the wet steam can get out of the dough quickly. Otherwise, the dough will turn soggy.
