Week 3: Chocolate Rum Swiss Roll

It always amazes me how one can bake a thin layer of cake, and then, roll it up. I thought it’d be awfully difficult. I mean, rolling a layer of cake into a tube. But, Martha Stewart said there’s nothing to be afraid of. So, I decided to give it a try.

I cut everything from this recipe by half and made a nice little roll using a 13″x9″ baking tray. And Martha was right – rolling it was a piece of cake. My only mistake was probably not cooling the melted butter enough and I think that resulted in a not-so-fluffy cake. Taste-wise, it was superb. In fact, so good that I refused to share.

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