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Tuesday, July 28, 2009

My First Swiss Roll


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...



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6 comments:

  1. AnonymousJune 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.... :)

    ReplyDelete
  2. AnonymousDecember 12, 2011 at 12:09 AM

    Hi Wendy,

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

    Cheers,
    Jamie Low

    ReplyDelete
  3. WendyinKK 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

    ReplyDelete
  4. Little Angel Baby and Children Online ClosetAugust 15, 2012 at 1:39 PM

    where can i get the recipes?

    ReplyDelete
  5. AnonymousOctober 14, 2012 at 10:59 PM

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

    ReplyDelete
  6. WendyinKK 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

    ReplyDelete

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