I made this Chocolate Swiss Roll cake for Valentine’s Day.
Recipe can be found here. I used half-sized strawberries and whipping cream.
Here are several things to improve:
- Too much whipping cream. It was difficult to roll the cake cleanly into a good shape. The (other) recipe said 400ml, and I used 250ml, which was still too much. 100ml should be enough.
- Strawberries were too big. Chop them into bite size.
I love whipping cream, but I always fail to use the right amount! It’s always messy and excessive. I always had residual cream with which I didn’t know what to do. I was so determined to use up all cream this time, but some of them eventually flowed out of the cake with several pieces of strawberries.
All things considered, I was generally happy with how it turned out.
I’ll make a better roll cake next time!