urgent advice needed on roulades

Thanks for all your input.

The roulade turned out well. Apart from anything else, I had worried that it might be difficulty to tip it out of the deeper tin, but I just went for it and it came out perfectly.

The other two things we made also look delicious, though none will be eaten until Christmas day so the proof of the pudding is yet to come. However, I can say that the raw mixtures all tasted delicious - I was like a child "licking" all the bowls, showing far less restraint than DDL.

I still have them and use them frequently.
None of that low-fat rubbish in there!

merlot I had all the Cordon Bleu books, and when we moved house I looked through them - they'd been in the garage for years, and was amazed at how some of the recipes have become almost everyday!

I am sure it will be delicious, and don't forget that if it cracks when rolled that is OK, it improves the look.
I love making and eating meringue roulades and they really can't go wrong.

Many years ago I served up my first chocolate roulade. They were not so popular then and I got the recipe from the Cordon Bleu books that came out every month (remember them?)

Everybody liked it and asked me to describe how it was made.

DH then remarked, 'So, it's just a chocolate omelette then.'

MEN!!

This is how Mary Berry describes it:

To line a swiss roll tin, place the tin on the baking parchment and cut a rectangle about 5 cm (2 in) bigger than the tin. Snip each corner then press the parchment on to the greased tin, folding up the edges to create a paper basket. Hold the corners together with metal paperclips. Do not use plastic coated clips as they will melt. - See more at: www.mykitchentable.co.uk/index.php/2010/12/mary-berry-lining-a-tin/#sthash.elOk7O4O.dpuf

I suspect she's right about the plastic-coated paper clips

I do the sides as well.
Sort of fold up the corners and secure with paperclips.

Thanks everyone.

Would you line the sides as sell as the base, or just the base, but taking it up the end sides, if you know what I mean, which is what I had planned to do?

merlot suggestion is good to line it because then you can lift it out because I should imagine the reason for a shallow tin is so you can get it out easily.

I am very successful at making roulades, love making them so now I think I'll go and make on too.

sorry crossed posts Merlot

I think it would be ok Mamacaz
I think the important thing is to make a paper case out of silicone paper to line the tin with, so that you can get the roulade out easily.

One of my Christmas duties is to make a chocolate log. A bought one will not satisfy my DDs exacting requirements.

I use a swiss roll recipe (fatless sponge), and immediately after getting it out of the oven, invert the baking tray onto a tea towel sprinkled with caster sugar.
Roll the cake and tea towel up, then when the cake is cool, carefully unwrap, put the filling in, and roll up again.

Hope that helps

If the base is the correct size, MamaCaz, I wouldn't worry about the depth. Make sure it's lined with baking parchment (or whatever the recipe says) and the mixture will find it's own level. Better than having a tin that's too shallow and the mixture overflows.