tag:blogger.com,1999:blog-30137456.post115537400883718946..comments2023-10-18T21:37:18.624+08:00Comments on Yochana's Cake Delight! : Orange Macan RollAunty Yochanahttp://www.blogger.com/profile/07265525349059979821noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-30137456.post-8613239102010017512007-04-22T14:07:00.000+08:002007-04-22T14:07:00.000+08:00Hi bianbian,for swiss rolls, bake at 190C and for ...Hi bianbian,<BR/><BR/>for swiss rolls, bake at 190C and for cake, use 175C to 180C depending on your oven. Some ovens are colder or hotter than others. 160C is normally for baking cheesecakes and too cold for a cake.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-891402474278573052007-04-22T12:09:00.000+08:002007-04-22T12:09:00.000+08:00Hi Yochana,I would like to try baking your orange ...Hi Yochana,<BR/>I would like to try baking your orange macan roll. May I know which mode should i set?<BR/>yesterday baked one sponge cake using cade mode, 2nd from bottom. 160c for 30mins but bottom sink in a little, do you know why?<BR/>TIA for your adv.bianbianhttps://www.blogger.com/profile/06477012261230959143noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-37949993517701528322007-04-22T11:49:00.000+08:002007-04-22T11:49:00.000+08:00Hi Yochana,I would like to try baking your orange ...Hi Yochana,<BR/>I would like to try baking your orange macan roll but may i know<BR/>what oven setting should i use for<BR/>my Ariston. I tried baking sponge cake yesterday but dont understand<BR/>y my cake base sank in a little thus looks like a shallow bowl. I used cake mode, 2nd shelf from bottom, 160c for 30mins. <BR/>TIA and sorry to cause too much trouble.bianbianhttps://www.blogger.com/profile/06477012261230959143noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-67684038268353303022007-03-12T22:17:00.000+08:002007-03-12T22:17:00.000+08:00Dear Yochana,I did use room temperature eggs previ...Dear Yochana,<BR/><BR/>I did use room temperature eggs previously, maybe that's the reason it didn't become fluffy. Thanks for the tip. Although the texture of my cake was not light and spongy like a proper swiss roll, it did taste good. I will definitely try this again.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-33360070819954410722007-03-10T15:34:00.000+08:002007-03-10T15:34:00.000+08:00Hi Jam,Next time when you do try again, try using ...Hi Jam,<BR/><BR/>Next time when you do try again, try using cold eggs because you are using ovalette. Any type of milk powder will do. I think your swiss roll has gone dense...so don't be disappointed. Give it another try.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-196497945375504232007-03-10T11:58:00.000+08:002007-03-10T11:58:00.000+08:00Dear Yochana,I tried this recipe yesterday, but I'...Dear Yochana,<BR/><BR/>I tried this recipe yesterday, but I'm afraid it didn't come out well. I know the recipe is a good one so the fault must lie with me. I halved the recipe and beat all the ingredients except the butter and emulcos together but I couldn't get the mixture to become thick and fluffy no matter how long I beat it. I don't know why this is so. Do you have any suggestions? And what type of milk powder do you use? Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-1162396149067192472006-11-01T23:49:00.000+08:002006-11-01T23:49:00.000+08:00Hi Lucy, I just tried out this recipe of yours. I...Hi Lucy, I just tried out this recipe of yours. I must say I really like it a lot. It is really very soft and nice. Your recipe is really good. Thanks again.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-1155616369168980412006-08-15T12:32:00.000+08:002006-08-15T12:32:00.000+08:00Thanks Aunty Yochana. I will take note of the bak...Thanks Aunty Yochana. I will take note of the baking time, and contnue to practise :-)<BR/><BR/>Cheers,<BR/>AliceAlicehttps://www.blogger.com/profile/11495143799218544907noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-1155539969786778132006-08-14T15:19:00.000+08:002006-08-14T15:19:00.000+08:00alice,Swiss roll must not be overbaked which makes...alice,<BR/><BR/>Swiss roll must not be overbaked which makes rolling a problem, producing cracks. You can dust icing sugar to prevent skin from sticking but after a few hours, your swiss roll surface will be a bit wet and the skin will still stick. Am I right? I think you have experienced that. The baking time is very important for swiss roll and everybody's oven is different. The swiss roll must be cooked and not overcooked to prevent the skin from sticking onto your parchment paper. Use your finger to touch the surface when the time is up and if it's dry then it's cooked and if it's sticking to your finger, that means is not cooked. Hope you understand. <BR/><BR/>rgds..Aunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-1155525321312418692006-08-14T11:15:00.000+08:002006-08-14T11:15:00.000+08:00Hi aunty Yochana : Your swiss roll is so perfect a...Hi aunty Yochana : <BR/><BR/>Your swiss roll is so perfect and the top layer still intact! Can you teach me how to avoid the top layer of the cake from sticking on the parchment paper or tea towel? I have tried dusting with sugar, icing sugar and even spread butter on the parchment paper. Thanks<BR/><BR/>Cheers,<BR/>AliceAlicehttps://www.blogger.com/profile/11495143799218544907noreply@blogger.com