Saturday, November 22, 2008
It's been a while I haven't made this cake. I used to make this all the time, but got tired of it for a while :). Besides, there are so many cakes I want to experiment with, so this cake was forgotten for some time :).
Made this cake today for a dear friend. Hope he'll enjoy it as much as he did. Indonesian swiss roll is heavier than what we normally call swiss roll here. It's still sponge-based, but uses a lot more egg yolks, compared to the egg whites, and it also uses a little amount of flour compared to the rest of the ingredients. It makes a dense, yet a very soft and moist cake (due to the amount of yolks and butter), combined with simple buttercream and shredded cheese (not any kind of cheese though), it's a pleasure on its own :). Red maraschino cherry and buttercream swirl are the staple decoration for this kind of cake.
Posted by Bertha at 9:50 PM