Yam Cream Swiss Rolls

on Monday, February 2, 2009 |
With some leftover yam cream after frosting the Yam Layered Cream Cake, I've decided to make swiss rolls so as to use up the yam cream quickly! Otherwise, I know it'll stay in the fridge till I throw them away! Using the usual emulsified cake sponge recipe, I made my Yam Cream Swiss Rolls. Fortunately, the yam cream was just enough to cover the whole swiss rolls! :)

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3 comments:

Kitchen Corner said...
February 3, 2009 at 3:42 PM

Hi Jane,
The cake looks very spongy and soft! I haven't tried emulsified recipe before and my swiss rolls never had this texture. I shall try it on my next swiss rolls. Cheers!

Passionate About Baking said...
February 3, 2009 at 9:35 PM

Hi Grace,
Yes, emulsified sponge cakes are very soft. With the emulsifier, the cake is not "hurried" to be baked, unlike egg white cakes. Guess one of the function of emulsifier is a stabiliser.

Kitchen Corner said...
May 19, 2011 at 5:51 PM

Hi Jane,
The cake looks very spongy and soft! I haven't tried emulsified recipe before and my swiss rolls never had this texture. I shall try it on my next swiss rolls. Cheers!

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