tag:blogger.com,1999:blog-2295123792575823109.post2842826053386759104..comments2023-12-23T03:46:14.248+08:00Comments on The Kwoks Viewfinder: Second Attempt at Strawberry Jam Swiss RollHappy Mrs Kwokhttp://www.blogger.com/profile/00012152606903328566noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2295123792575823109.post-70516335109988069322008-01-14T09:48:00.000+08:002008-01-14T09:48:00.000+08:00Hi Aimei,Indeed, I get confused many times because...Hi Aimei,<BR/><BR/>Indeed, I get confused many times because of the different method performed by different recipe books. <BR/><BR/>Actually, the sponge cake that I attempted from the 1st time seriously doesn't look like a sponge cake at all. LOL! It's kind of hard and elastic *EeeKs* It was lucky that the taste was alright so it's quite edible. <BR/><BR/>The second attempt I can say is much easier because like you said, using recipes that has separation of egg whites and egg yolks are generally harder. <BR/><BR/>Basically, I find that to roll the cake well. Allow the cake to cool fro some moments and try rolling it up when it's slightly warm. Remember to unroll it and flip it onto another side. I missed out that step and my sponge cake was sticked to the grease-proof paper due to the water vapour evaporated out by the heat. Thats why you could see a small crack at some of the slices. :P<BR/><BR/>Then after which, you allow the cake to cool completely before applying any cream or jam. I think so far this is the best and workable method I've used. Maybe you can give it a try ;)Happy Mrs Kwokhttps://www.blogger.com/profile/00012152606903328566noreply@blogger.comtag:blogger.com,1999:blog-2295123792575823109.post-38141162188070444142008-01-13T17:42:00.000+08:002008-01-13T17:42:00.000+08:00Hey Mrs Kwok your swiss roll looks so yummy! I rea...Hey Mrs Kwok your swiss roll looks so yummy! I really feel like taking a slice LOL. For your previous attempt, I think probably you pressed it too hard while rolling? I kinda felt that sponge cake using separation of eggs tend to be very delicate in texture, thus when you pressed it too hard, it gets compacted. <BR/><BR/>Nevertheless it's good attempt! Better than mine which cracked and I had to turn it into normal cake slices and sandwiched them between jam only :l<BR/><BR/>I find that many books had different methods of rolling. Some called for it to be competely cooled while others had to be rolled while warm, unroll then roll again. So confusing! Any idea which way is better??Aimeihttps://www.blogger.com/profile/11363748782598821252noreply@blogger.com