Thursday, July 28, 2011
Coffee Swiss Roll with Vanilla Buttercream
I made a coffee swiss roll yesterday using ovalette in the recipe. Ovalette is a sponge stabilizer that gives the cake a uniform and fine texture. This version uses 5 yolks and 3 egg whites, and I'm not sure if it's because I didn't beat the mixture long enough, but the cake was a little dense, although it was pretty soft and melts in your mouth once you bite into it. Maybe it's because it uses more egg yolks, causing it to be more eggy and dense. I don't know really. Hmm.... I'll just have to experiment with a different recipe next time.