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My First Swiss Roll

Tuesday, July 28, 2009


This is my first time making swiss roll.

The cake cracked badly on the outside when I rolled it, and it was a huge roll. My cake was about 1 inch in height when baked, a bit tall. Then I tucked the cake real tight in cling wrap. And it came down to a regular swiss roll size, and voila, the cracks seemed to have disappeared!!!! I made 2 rolls, and my oven can only take in 1 baking pan at a time, so I had to make the batter twice and bake twice. Luckily it only takes 15 mins to bake.

A simple tea time fare...



6 lovely notes:

Anonymous,  June 20, 2011 at 11:20 AM  

man its so pretty....... i've tried it many times... but it always cracks while rolling......... it goes without saying that i really envy your pretty roll.... :)

Anonymous,  December 12, 2011 at 12:09 AM  

Hi Wendy,

i don't see the recipe. :( is it post somewhere? please advice, thanks.

Cheers,
Jamie Low

wendyywy @ Table for 2..... or more December 12, 2011 at 10:43 AM  

Jamie,
There's no recipe for this as I just reduce the amount from my regular sponge recipes

Anonymous,  October 14, 2012 at 10:59 PM  

This is Wei Pin. Which recipe should I follow for Swiss Roll?

WendyinKK @ Table for 2..... or more October 15, 2012 at 10:24 AM  

Wei Pin,
I made a 3 egg recipe from the same sponge recipe of my Strawberry Yogurt Cake.
Baked it in a 10 inch shallow square pan

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