Monday, February 2, 2009

Yam Cream Swiss Rolls

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:

  1. Kitchen CornerFebruary 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!

    ReplyDelete
  2. Passionate About BakingFebruary 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.

    ReplyDelete
  3. Kitchen CornerMay 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!

    ReplyDelete

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