Temperature Control in Swiss Rolls

Temperature management is critical for Swiss roll success. Fillings must be completely cool before assembly - warm fillings will melt and create a soggy mess instead of distinct swirls. The sponge should be rolled while still slightly warm to prevent cracking, but not hot enough to melt fillings. If caramel or custard-based fillings are too warm, they'll ooze out during rolling. Conversely, if the sponge cools completely before rolling, it becomes brittle and prone to cracking. The ideal window is when the sponge feels just warm to touch. Professional bakers often roll the sponge initially with parchment paper while cooling, then unroll and add fillings once everything reaches optimal temperature.