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...