Thursday, November 02, 2006

More Swiss rolls and Swiss roll tips....

Finally with the Pandan swiss roll I've managed to roll a perfect roll :-)
If you're curious enough, maybe you'll want to try to do one too.

Click here for some tips on making a Vanilla Swiss Roll.

And for the basic sugar roll recipe .... click here



Pandan swiss roll.

Colored swiss roll.


Mosaic swiss roll.

8 comments:

Angie said...

Cecelia, that mosaic rolls looks fantastic, in fact, all 2 rolls look so professionally done.

Chawanmushi said...

Hi angie
Thanks for dropping by and also your kind comments :-)

Angie said...

Oops, just realized I mis-spelt ur name, my apologies!

Anonymous said...

hi chawanmushi,

their swiss roll cakes r great! every cut is sharp.no wonder,yrs look great too!!!

Cheryl

shirley said...

Hi Chawanmushi

Do you know whether swiss roll recipe and sponge cake recipe are the same?

I have a sponge cake recipe that i always use but never try rolling up before.

Thanks

Regards
shirley

Chawanmushi said...

Hi shirley
The swiss roll recipe I use is also a sponge cake recipe. For a softer roll, try using top flour too. hth

KWF said...

hi chawanmushi, I tried making swiss roll today, but mine turned out dense. It just didn't rise properly. Any idea what cld have gone wrong? I may have more qn to ask u. Can u email me at kokwaifun@gmail.com? thanks a lot.

Chawanmushi said...

Hi kwf
It will be difficult for me to guess what happened to yours.
Usually when a cake turned out dense for a sponge cake, a likely reason could be the whipping of the egg whites.