Nick Makrides on Instagram: "If theres one thing that gives me the absolute 💩’s about Swiss Roll recipes, it’s the cracks. I know it’ll taste fine, but it shouldn’t bloody crack. And I’ve tried rolling when it’s warm and letting It cool down. More than half the time I’ve done that, it’s never worked. I found this new technique where you let the cake cool (covered so it sweats and retains moisture) and THEN roll it. And guess what? Problem solved and it doesn’t crack! It stays fluffier with this