I made a coffee swiss roll yesterday using ovalette in the recipe. Ovalette is a sponge stabilizer that gives the cake a uniform and fine texture. This version uses 5 yolks and 3 egg whites, and I'm not sure if it's because I didn't beat the mixture long enough, but the cake was a little dense, although it was pretty soft and melts in your mouth once you bite into it. Maybe it's because it uses more egg yolks, causing it to be more eggy and dense. I don't know really. Hmm.... I'll just have to experiment with a different recipe next time.
2 comments:
your swiss roll looks great, i would love your recipe. i love coffee swiss rolls but have never been successful. what kind of coffee do you use? would you be able to post a picture of the coffee you used? thanks so much!
what kind of coffee did you use in the swiss roll? thanks for sharing.
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