I've just made a delicious chocolate roulade from Merry Berry's GBBO recipe.
I tastes amazing, but I had a bit of a problem rolling it up. It just didnt seem flexile enough; the sponge cracked through rather than rolling.
Did i let it cool for too long? The recipe just says to cool it in the tin, it doesn't say whether you have to let it go completely cold or not before attempting the roll up.
Anyone got any ideas?
I tastes amazing, but I had a bit of a problem rolling it up. It just didnt seem flexile enough; the sponge cracked through rather than rolling.
Did i let it cool for too long? The recipe just says to cool it in the tin, it doesn't say whether you have to let it go completely cold or not before attempting the roll up.
Anyone got any ideas?