“Another gem gone”: Echo Park’s historic Taix French Restaurant to close
after nearly 100 years
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[image: Closed sign on window]For generations of Echo Park locals, this
Sunset Boulevard staple was where celebrations, late dinners, and
neighborhood me...
3 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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