Yochana's Cake Delight! : Black Sesame Swiss Roll

Friday, June 13, 2008

Black Sesame Swiss Roll

9 comments:

Anonymous said...: Hi Aunty,
All your Swiss Rolls are so beautiful, just wonder when you roll them. The cake just come out from the oven or you have to let it cool down. Mine, their skin fall down when i roll it hot. You are really perfect baker. Thanks.; June 14, 2008 3:47 am
Aunty Yochana said...: Hi Thao,

Both ways are acceptable. If you want to roll it when it's warm, use jam cos buttercream will melt.

I personally like to cool it completely, spread with filling and roll.

Important thing is that your sponge must be soft to toll.

Rgds; June 14, 2008 11:29 am
Anonymous said...: Hi Aunty,

Need your advice, my swiss roll tend to wrinkler after it cool. May I know what is the reason.

rgds,; June 14, 2008 8:31 pm
Aunty Yochana said...: Hi LiYing,

How come wrinkled? I must study your recipe before I make any comments. Could it be that it's undercooked?

rgds; June 14, 2008 8:45 pm
Anonymous said...: Hi Aunty,

I am using Alex Goh's swiss roll recipe. Have you recieved my email
on Mochi Bread recipe. It should be the same recipes as what you are using now.

rgds,; June 14, 2008 9:25 pm
Aunty Yochana said...: Oh Yes i did Liying.

thank you so much.

rgds; June 14, 2008 9:28 pm
Vicki's E-Portfolio said...: Hey where can i find black sesame in singapore?; June 15, 2008 12:16 am
Vicki's E-Portfolio said...: Hey where can i find black sesame in sg?; June 15, 2008 12:16 am
Aunty Yochana said...: Hi Vicki,

Get it from NTUC.

rgds; June 15, 2008 7:15 pm

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