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Article: Secret to a light Swiss roll

Article from:
New Straits Times
Article date:
September 2, 2000
Author:
Copyright

Betty Saw
New Straits Times
09-02-2000
Secret to a light Swiss roll
Byline: Betty Saw
Edition: Life and Times; 2*
Section: Bon Appetit
Column: Betty's kitchen

Q: Please let me know why my:

1) Swiss roll doesn't seem to be fluffy and soft. I have tried baking it three times but still it turns out hard and rubbery. I even separated the egg whites from the yolks.
2) The orange cake has got a strong smell of egg once it has been baked and the bottom layer of the cake seems to be compact compared to the top layer. The recipe instructs that five eggs be slightly simmered before combining them into the rest of mixture.

3) Each time I bake a cake, it cracks.

A: A SWISS roll or a rolled cake is ...

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