This is what we made for Cake Baking Stage 1 - Lesson 3. The one on the left is the Rainbow Roll, this recipe can be used to make the Rainbow Roll or the Feather Roll. This swiss roll was then filled with whipped cream and a nice strawberry jam. Very light and refershing.
The other swiss roll that we made was the Tiger Roll. The outer skin had to be seperately and after that, roll together with the inner chocolate roll. The reason why the outer skin wrinkles is due to the heat reacting with the flour in the batter. As it is a thin roll, it is also important to try to even out the batter throughout the tray so that the outer skin would bake evenly. As this is a thin roll, we need to be careful not to overbake it as it will result in it turning into a biscuit instead of a cake. Some skill is need to be able to make the skin successfully and beautifully. A ganache mixed with whipping cream was used for this swiss roll.
I like the Tiger Roll better as compared to the Rainbow Roll.