Critical Timing for Swiss Roll Sponges

Swiss roll sponges have an extremely narrow window between perfectly baked and ruined. Because they're so thin, the difference between under-baked and over-baked can be just one minute. Under-baked sponges will be claggy and dense, failing to roll properly. Over-baked sponges become dry and crack when rolled. Watch for visual cues: the sponge should spring back when lightly touched, be golden but not dark, and just start to pull away from the pan edges. The surface should look set but not dry. Many bakers check after the minimum time and add 30-second intervals rather than risk overcooking. Trust your eyes and touch more than exact timing.