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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: