Remember my 1st sugar roll attempt? The last time I did not roll it up. This time I prepared some whipping cream and decided to try rolling it up. As what I have expected, my swiss roll cracked. Hai... I know it's not going to be easy. I'm still wondering what's wrong. Is it because of my technique or is it because I didn't get the right texture for the cake, maybe not soft enough?
Oops, please do not mind seeing the mess I have created with whipping cream all over the place. :p 下一次会更好 :)
