Angela's Note:
Preheat your oven the moment you start to meddle with the baking.
Few Notes:
1. Must brush butter on baking tray, then line parchment paper then brush with butter again
2. Total eggs needed is 5. One of the whisking process to use 5 egg yolks and 3 eggs white.
3. The other whisking process is to whisk 2 eggs white with 1 tbsp sugar and achieve the peak.
*Beatings egg whites and yolks separately is to achieve the flexible spongy texture.
4. Prepare damp cloth. I rinse my kitchen towel totally then squeeze dry, consider quite damp.
5. Use as per recipe baking tray size otherwise u hv to agar agar not to pour/create thick batter when u use different tray size. My baking tray was shorter so I made two Swiss rolls instead. Depending on your tray size. Too thick or too thin will cause roll to "break" when rolling.
6. I preheat with 230 degree but I baked at 220 degree and it took me 5mins only.
7. Don't worry to dust more icing sugar especially the part when u need to flip the cake out of tray. It will prevent from sticking to the cloth. Use damp damp cloth too.
*This recipe has less tendency to "break" while rolling. I shld say very little possibility.
Few Notes:
1. Must brush butter on baking tray, then line parchment paper then brush with butter again
2. Total eggs needed is 5. One of the whisking process to use 5 egg yolks and 3 eggs white.
3. The other whisking process is to whisk 2 eggs white with 1 tbsp sugar and achieve the peak.
*Beatings egg whites and yolks separately is to achieve the flexible spongy texture.
4. Prepare damp cloth. I rinse my kitchen towel totally then squeeze dry, consider quite damp.
5. Use as per recipe baking tray size otherwise u hv to agar agar not to pour/create thick batter when u use different tray size. My baking tray was shorter so I made two Swiss rolls instead. Depending on your tray size. Too thick or too thin will cause roll to "break" when rolling.
6. I preheat with 230 degree but I baked at 220 degree and it took me 5mins only.
7. Don't worry to dust more icing sugar especially the part when u need to flip the cake out of tray. It will prevent from sticking to the cloth. Use damp damp cloth too.
*This recipe has less tendency to "break" while rolling. I shld say very little possibility.
Post link: https://www.facebook.com/groups/singaporehomecooks/665396903529389/?notif_t=group_comment#!/photo.php?fbid=10152163680096889&set=gm.664476386954774&type=1&theater
