Yochana's Cake Delight! : Mandarin Cheesy Roll

Sunday, September 21, 2008

Mandarin Cheesy Roll

17 comments:

Kana said...: Looks creamy and delish!; September 21, 2008 9:13 pm
Little Corner of Mine said...: Love the simple decoration. Pretty and elegant! Must be delicious!; September 22, 2008 12:51 am
Anonymous said...: Hi Aunty Yochana,
Your Mandarin Cheesy Roll is so lovely. Many of us would love to have your recipes. How about making us pay a small sum for each recipe we ask for, not that you need the money but you could donate it to charity and it's a win win situation. Please give that a thought.
silklady5 ( e-mail:sheersilk58@yahoo.com); September 22, 2008 12:59 am
Unknown said...: Aunty Yochana
Good morning, I really like to attend your class.My email address is angie_soh@yahoo.com .Pls don't leave me out.Thank you. This Swiss roll is another new good idea for Christmas. I wished that I could learn how to roll up Swiss roll from u. Rolling up swiss roll,really make me nervous. Hope to hear from u.; September 22, 2008 9:51 am
Anonymous said...: aunty, here is the link:
you have made a silky white cake. How can i do that? if i use egg yolks, its gonna be yellowish rite?

http://auntyyochana.blogspot.com/search?q=japanese+tofu+cake; September 22, 2008 9:59 am
Anonymous said...: Gorgeous display Aunty.I'm sure it tastes as good as it looks.What is the filling,Aunty?
Angela.; September 22, 2008 10:06 am
Aunty Yochana said...: Hi Angela,

The swiss roll is cream cheese base. The cream is with white chocolate. Inner filling is mandarin oranges. Yummy!!

rgds; September 22, 2008 10:30 am
Aunty Yochana said...: Oh yes Ling,

I saw it. I did use all egg white.

rgds; September 22, 2008 10:31 am
Aunty Yochana said...: hi silklady5

the point is I can sell my recipe but that person who bought it must have confidence in doing it. I feel bad selling it and they don't know how to make it. I really don't mind selling ...

rgds; September 22, 2008 10:38 am
Anonymous said...: Hi Aunty,
This looks delicious, soft and moist. I'm drooling, may i have some? Lol
Regards - mima; September 22, 2008 11:27 am
Anonymous said...: okay. So means I can substitute all eggs with egg white for a normal sponge cake recipe?; September 22, 2008 3:46 pm
Anonymous said...: aunty, In making butter or pound cakes, what is the reason causing the cake to split/ smile? Is there any way I can prevent this from happening. Also, in butter cakes, how can I prevent crumbs when i CUT the cake?; September 22, 2008 6:13 pm
Aunty Yochana said...: Hi ling,

it all depends on your recipe...not every recipe can sub with egg white.

rgds; September 22, 2008 8:42 pm
Aunty Yochana said...: Hi kate,

Use a serrated knife to slice your cake.

Some chefs love the split on a loaf butter cake and they purposely use a knife to slit on top when it's half cooked. don't worry about the split, it's quite common. Try to use room temp. ingredients.

rgds; September 22, 2008 10:43 pm
Anonymous said...: Hi there,
Ooh la la..Another pretty and all dressed-up roll...
btw, thanks for posting the recipe for the hazelnut cream cheese cake, I think I'll make that for my next birthday cake request. Regards, Anita; September 23, 2008 4:51 am
Anonymous said...: kHi Aunty Yochana

Would like to attend your class and most important is to meet an amazing lady like you. My email address is hansl1503@gmail.

Regards
HSL; September 23, 2008 12:29 pm
Kaika ( aka Elpheal) said...: Ooooooohhh I so want to sink my teeth into a slice of these > w < !!; September 23, 2008 11:31 pm

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