Last Saturday, Vivi was kind enough to share with me her roll cake recipe. To my surprise, her roll cake recipe does not need expensive ingredients and I pretty much had everything needed ready in my kitchen. This afternoon, I decided to experiment with her roll cake recipe. The cake batter was, in my opinion, as easy as one-two-three to make and can be prepared in a relatively short time.
The final result of the roll cake that I baked this afternoon was perfect when I took it out from the oven. Up to this point, everything was text book. However, the rolling part became a horror to me. I was too nervous and again, too chickened out to break my pretty cake into several pieces. Yep, I had no stomach for rolling the cake. Shortly, I aborted my initial mission in making a roll cake and chose the easy path instead. I spread some margarine on top of the cake and generously poured milk chocolate rice as the cake topping.
Roll Cake Interrupted.
Hey, hey, the square cake that I created today turned to be really nice. The cake has a really strong milk, vanilla and butter aromas. Its texture's extremely soft (almost melt in the mouth, I say) and a little bit spongy as well. I totally loved it! My niece ate two slices at one go. My husband praised me. In the end, I was not too disappointed with my baking frenzy today.
I am so going to repeat this recipe again and next time, I will roll the cake!
Thank you for sharing this great recipe, Vi!
P/S: If you know any tips and tricks in rolling a cake without creating too much damage on it, I'd really appreciate the learnings from you.