Baking a successful swiss roll for a novice home baker like me is like winning a 4D. There are more elements in making a swiss roll than any other cakes like weather condition, oven temperature, rolling techniques etc. Even a tiny bit of yolk in the whites will cause the cake to fail. Most recipes out there calls for cake stabilizers as a fool proof method. I am so delighted to have found a perfect recipe for this swiss roll without the use of any stabilizers. It does require some serious arm muscles for beating the egg yolk and egg whites separately unless you are the fortunate few to have invested in a good cake mixer. This particular recipe calls for equal parts of cake flour and corn flour to help stabilize the cake. Instead of butter, I used canola oil to keep the batter light. For the filling, I have decided to use passionfruit conserve which I have been saving for a special occasion like this. It is delightful even without whipped cream.
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