Wednesday, March 26, 2008

Coffee swiss roll (Bánh cuộn cà phê)


The process will be upload later.Here is the recipe.
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6 comments:

Jennifer said...

Hi Thy! I tried to make this but it came out very chewy, eggy and hard - not like a fluffly cake AT ALL. Do you happen to know what went wrong?

February 1, 2009 at 1:40:00 AM PST
♥ESTEE♥ said...

My swiss rolls are sometimes dense, not perfect at all. First, I guess you overbake the cake because the roll takes very short time to bake ( in my case, it only takes 8minutes). Secondly, try to substitute oil for butter because the butter makes the batter sank( I already tried and it gets better). Lastly, try to fold the flour gently and quickly(it requires practice). I also heard that "cake stabilizer" is the best ingredient for a spongy cake but i couldn't find it in the states.

February 8, 2009 at 8:08:00 PM PST
Jennifer said...

Thanks for the tips :) I may try this for a birthday cake. BTW, what's 200 degrees celcius equivalent in Farenheit? Also, should I use vegetable oil?

I've followed a lot of your recipes and posted 1 so far on my new blog, so feel free to check it out when you have the chance.

http://ricennoodles.blogspot.com/

February 9, 2009 at 1:14:00 AM PST
♥ESTEE♥ said...

It's 375F. Practically, vegetable oil is good but I always use olive oil for health benefit =) I already visited your blog and the comb cake looks soooo nice,much much better than mine,keep up the good work *thumps up*

February 9, 2009 at 4:00:00 AM PST
Jennifer said...

Yes, olive oil definitely is one of the healthiest of oils! Thanks so much for the compliment. I was so happy it turned out right the first time. I owe it to your good step-by-step intructions. Well, I've gotta find some time to post new stuff on my blog. Just so busy. Thanks again for the advice :)

February 9, 2009 at 5:41:00 PM PST
♥ESTEE♥ said...

You know what,I failed making the comb cake 3 times before it turned out right.Since I'm a slow learner,I realize that a picture worth thousand words.That's why I put alot of work on these step-by-step instructions to help others out of failure.If you have any interesting recipe, please let me know. I'm very eager to try out new stuff =D

February 11, 2009 at 3:36:00 AM PST

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