Weekends in the kitchen

hmm, i had a nice and relaxing weekend.. having fun baking cakes! suddenly there's this urge to bake cake and cook! so i opened up mum's recipe book and i found recipe's dated back to the time before i was born! precious, really precious... flipping through the book till the last page (i have to say there's hundreds of recipe there).. then i go back to the first page. I guess it's the easiest cake to bake. its called the magnificent swiss roll.

Yes, i bake that.. pictures worth a thousand words.


i know it doesnt really looks like swiss roll, but but.. it taste ok... if i didnt overcooked it.
the picture looks more like a sandwich doesnt it?

I thought by baking it longer, it will turns out nicer (but NO! its proven wrong)

A cake might not puff up / raise / 'kembang' because there is not enough air in it, or the mixture is beaten too long / too short.

Lesson of the day: Trying to bake a cake longer will not make it nicer & fluffier (both outlook or taste) now i see...

I will try again the coming weeks, making sure
1. swiss roll are cylinder looking, mine looks more like a flatten sphere?
2. don't overcooked it.

hope to share more 'edible' pictures later on... see ya :)