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! :)
Creamy Garlic Parmesan Chicken
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This Creamy Garlic Parmesan Chicken features seasoned pan seared chicken in
a rich, savory, and creamy garlic Parmesan sauce with spinach! Big on
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6 hours ago
3 comments:
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!
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.
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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