Friday, June 20, 2008

Raspberry Cheese Swiss Roll



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12 comments:

  1. Amy GohJune 20, 2008 10:10 pm

    Hi Yochana,

    Your swiss roll looks yummy!

    Do you mind sharing some simple recipes for filling?
    2nd Question:- If I use Millac whipping cream with fruits any sugar needed to be added when whipping up cream?

    Thanks in advance!

    ReplyDelete
  2. Aunty YochanaJune 20, 2008 10:24 pm

    Hi Amy,

    It's up to you, If you find that it's not sweet enough, add in a little sugar when whipping.

    rgds

    ReplyDelete
  3. Amy GohJune 21, 2008 11:48 am

    Got it, Thank You!

    ReplyDelete
  4. AnonymousJune 21, 2008 12:01 pm

    hi aunty yochana
    could you recommend any baking books that are in english?
    thankyou! have a nice weekend!

    ReplyDelete
  5. Aunty YochanaJune 21, 2008 12:52 pm

    Hi min.

    You go to Kinokuniya and they have a lot of books in english.

    rgds

    ReplyDelete
  6. ireneJune 21, 2008 5:11 pm

    Hi Aunty,
    Ur swiss rolls look nice and neatly rolled up.
    May i know how do u roll up ur swiss roll? Have to start from the shorter side or the other way round? Pls advice? Thanks :)

    ReplyDelete
  7. Aunty YochanaJune 21, 2008 5:20 pm

    Hi Irene,

    I rolled from the long side.

    rgds

    ReplyDelete
  8. ireneJune 21, 2008 7:34 pm

    Aunty,thanks for the advice. Visiting your blog is a big amusement for me everyday :)

    Take care,aunty

    ReplyDelete
  9. AnonymousJune 21, 2008 8:00 pm

    Hi Irene,

    I also have the same problem, can't get a swiss roll neatly rolled. Most of the time it crack, I have tried difference types of swiss roll recipe. I think what the problem is that maybe we should used a thin sheet of swiss roll. As I compare mine to Aunty, yours, mine is thicker.

    rgds,

    ReplyDelete
  10. Aunty YochanaJune 21, 2008 8:13 pm

    Yes Liying, when the swiss rolls are too thick they are very hard to roll neatly and they have a tendency to crack.

    Your filling must also be thick enough so that it does not need to bend in too much causing it to crack. Many ppl cut down the filling and cream and thus gets a cracked swiss roll.
    rgds

    ReplyDelete
  11. AnonymousJune 21, 2008 8:51 pm

    Hi Aunty,

    Thanks you for the replied.

    rgds,

    ReplyDelete
  12. ireneJune 22, 2008 12:22 am

    hi li ying,

    Thank u so much for ur point,shall try a thinner piece of cake to roll next time.Thanks aunty oso for ur valuable advice :)Meeting good ppls like u all really improved my baking skills.

    Take care all ^^

    ReplyDelete