Questions tagged [swiss-roll]

I made a no-oil sponge cake for a swiss roll. I filled it with fresh whipped cream and then stored the cake in the fridge. It has gone moldy within 4 days of filling it. Since filling it, it has been stored in the fridge. Why did it go moldy so…

How thick should be the sponge for a swiss roll to roll easily without breaking and hold its shape? I saw some pictures that look perfect and then some where the sponge looks too thick. How do I figure out the perfect thickness of the sponge?