Sunday, May 30, 2010

Mango Swissroll 芒果蛋糕卷

I follow the recipe from 孟老师的‘美味蛋糕卷’. The initial recipe is a peach swissroll but I have change the fruits to mango. The recipe uses finger sponge to make the cake base and no oil was used. So less guilty :) Find the cake texture rather spongy. I have the the cake cool for almost 1hr plus and I thought it would probably be harden by then and will have difficult in rolling up but I am wrong about it. Will defintely try out other recipes soon!

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