Sugar Swiss Roll

I have been making these swiss sugar rolls for the last 25 years. They are the fastest bakes ever, simply because you just spread a sponge batter on a large surface, crank up the oven and in 9 minutes, it is baked. You cannot bake longer without burning the cake.

Every time I bake this, I will remember my mother. She is illiterate and cannot follow recipes. She also cannot operate an oven because it is too complicated. When I was still single and staying with her, I would painstakingly explain the oven settings to her. It doesn’t take long for her to learn. She would patiently learn them. She often tell people I am the only who would teach her anything.

To teach her how to bake, I had to improvise everything, since she cannot read a recipe. I had to simplify all the recipes and reduce them into tablespoons for her, so that she could measure with a spoon rather than weighing things out.

There are two recipes she has been baking since I taught her more than 20 years ago. This sugar swiss roll and the almond biscuits. She would make them and distribute them to her friends, churchmates etc etc. This is her way of telling people she loves and cares.

The secret to making perfect roll

Bake for 9 minutes

Roll the parchment together with the cake.

Empty. Release after that and it will curl up.

To make that perfect roll, I was taught to roll it up with a parchment paper first, and when it is still a little warm, then release it.

After it is cooled, and apply whatever filings you like.

Then reroll it.  That simple and works every single time!

A note about slicing

Freeze it until the filing is really cold before you slice, otherwise, you’ll get really messy rolls.

*If you want more tips on baking and a free baking course, please visit our group at www.facebook.com/groups/pamcooks  Don’t just learn how to follow recipes. Learn how to bake.