Vanilla Swiss Roll sandwich with chocolate whipped cream and Valrhona Crunchy Pearls.
I’ve always wanted a perfect roll with no cracks and I manage to do it today 🙂 Felt so satisfied. The preparation is manageble, whisk eggs till ribbon stage, add in flour, add in butter/oil and bake. It’s important to level the batter surface so you won’t have uneven top. But I din set the temperature high enough hence it wasn’t brown enough on the outside but the sponge cake was bake to soft and spongy. I whipped up some non-diary whipping cream with a little chocolate paste and added generous amount of Valrhona Crunchy Pearls. So the next time I shall bake at 210 and for 8 mins and I will want to prepare a batch of buttercream for the filling! I can’t wait to do more swiss roll but there is always so limited time for attempts, as much as I try to bake on every weekend, that’s only 8 recipes I could try a month or 96 recipes a year! While saying this, I miss making bread!