Chocolate Roulade problems.....

[Barmaid]

I did a test run on a chocolate roulade yesterday. Trouble is, it wouldn't roll properly (despite my doing it carefully with a tea towel) and cracked so its like a flat mess of chocolate and cream.

The recipe was just 4 eggs separated - beat the egg yolks and 4oz caster sugar. Add in 4oz of melted chocolate and then fold in the beaten egg whites.

What did I do wrong?

[Captain Spod]

DON'T PANIC Barmaid, they're meant to crack. It's not like a swiss roll, I've made dozens and they always end up as a multi layer sandwich. The sponge base should roughly double in thickness while it's cooking but will shrink back a bit when cooling. Look for pictures in recipe books and you will see that you're doing just fine.
Anyway, you can always eat in the dark - it'll still taste delicious!

[NazNomad]

As above ... if it didn't crack, you did something wrong. ;-)

[merciasounds]

You did nothing wrong, but next time before you roll, just trimm off the edges with a sharp knife - sometimes when you grease a tin the edges of tghe cake can slightly 'fry' and go a bit crispy, if you just cut about a 1/4 of an inch off it should roll better, but then it's supposed to crack so....don't worry too much!

[society]

Mercia, it's good to see your post again.

[merciasounds]

Hey Society!! I actually came on here to look for something for my father, but he found it himself in the end - I saw this and couldn't resist answering!! Anyway you and your family have a very Merry Christmas and a Happy New Year!

[wolf63]

Can't you buy them in the shops?

Merry Christmas to ASBO from Frankie and Princess Merlin