Chocolate Swiss Roll Video Recipe

Tuesday, 30 September 2014

If you've never made Swiss roll before, or never made one successfully, please don't try my chocolate Swiss roll recipe.

Making chocolate Swiss roll is a bit tricky. Why? Because cocoa powder complicates things. If you want a straightforward recipe, go for vanilla roll. That's almost idiot-proof (not that idiots are the lowest common denominator).

Cocoa powder makes the cake less stretchable, so you have to be careful not to overbake the cake. Even slight overbaking makes the cake crack when you roll it.

Cocoa powder also makes the crust sticky, so you have to be careful not to underbake the cake. The more underbaked the crust is, the stickier it is.

Swiss Roll (瑞士蛋糕卷)

Monday, 1 September 2014

There're a few common problems with making Swiss rolls: (1) The cake is hard and dry. (2) The crust sticks to the paper the cake is wrapped in. (3) The crust cracks when you roll the cake.

Good Swiss roll starts with, of course, a sheet cake that's fluffy. You know what's wrong with a lot of Swiss roll recipes? They have way too much flour.

A cake that's about 1-2 cm tall should have very little flour, because it doesn't need much structural support. If it has as much flour as a cake that's 5-7 cm tall, it would be dense and hard.

Magic Custard Cake

Thursday, 31 July 2014

What's magical about magic custard cake?

The cake's three layers, which are "self-made".

Pandan Kaya/Layer Cake

Wednesday, 25 June 2014

In the land of the half-lion, half-fish mutant, there's the half-cake, half-kueh: pandan kaya quake. 

kueh + cake = kuake = quake

Dig?

Using kueh as an icing makes perfect sense when you live in the tropics. There's no need to worry about the icing melting, even when there's a heat wave. El Niño? Bring it on! No aircon? No problem!

Banana Chiffon Cake

Friday, 9 May 2014


If you like your banana cake very fluffy and very "banana-y", you must try my version. Other recipes may be as fluffy but not as banana-y, or as banana-y but not as fluffy.