My mom just butter and flour her pan thicker than normal and tap the pan hard after it was turned upside down. I found that a coat of pan release http://www.geniuskitchen.com/recipe/pan-release-professional-pan-coating-better-than-pam-spray-78579 works better than butter-flour on other cakes, but i haven't got to try it with the swiss roll.
She also used kitchen towel with sprinkled with powdered-sugar when rolling it.
I would butter and flour the heck out of the pan. I'm leery of using buttered aluminum foil because, a long long long time ago, I tried to bake cookies on a pan lined with aluminum foil (yes, I was a total newbie in baking) and ended up burning the bottoms of the cookies because the aluminum foil heats up faster and hotter. So I don't recommend going the aluminum foil route.
I baked cookies on aluminum foil for years without trouble- this was before silpats or parchment were readily available to home bakers; I got it from Maida Heatter, definitely not a newbie. I mostly use silpats now- with different liners, you have to adjust your times and temperatures a bit, but it's not that hard. I wouldn't want to try rolling a jelly roll with aluminum- tears too easily, but it works fine for lining pans for sticky stuff like brownies
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She also used kitchen towel with sprinkled with powdered-sugar when rolling it.