swiss roll — first attempt failed..


because it was burnt (notice the colour is too brown) saved it by dusting icing sugar =P but still can taste a little burnt…

But!  I think I’ve learn the trick on how to make sponge cake that will not crack.  The key to success is egg white consistency.  It is very stable looking almost like egg white for making meringue.

I will definitely try to make it again but reduce sugar.  and of course, pay attention to cooking time to avoid burnt.


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