Roulade..........chocolate or lemon
Thread Starter: FORDY1 Started: Wed 28 Sep 2005 Replies: 2
Why when rolling these do they always crack and therefore not tubular like, more square=ish tube 
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Sat 1 Oct 2005, 3.28PM
And just trim the crusty bit off the edge ... not the ends, just the rolling edge if you see what I mean
Sat 1 Oct 2005, 1.10PM
The trick is to roll the roulade as soon as you can, out of the oven, as it cools it will crack
I managed to do a tuna roulade successfully by being speedy with that stage of it.
