Well... it clearly wasn't meant to be...

[wiseheart]

Apparently, I'm not born to make a good Swiss roll. Or it's because my utter lack of mathematical abilities. In any case, I tried to modify Grandma's ever-successful 6-egg-sponge to an 8-eggs version... and I ended up with this:



That it is flat and not very pretty is the lesser problem. Alas, the sponge turned out hard and leathery - something that never happened to me with this recipe before! Either I'm cursed or I'm stupid and can't count and calculated the amount of dry ingredients (= flour and sugar) wrong. We'll eat it anyway, if only for the home-made strawberry jam, chopped fresh strawberries, eggnog and white chocolate, with which it's been filled, but I'm very disappointed nonetheless.

Other than that, not much happened. I made lemony chicken to go with the leftovers from yesterday and did the weekly laundry. That about ate my whole day, so the tiny bit of sewing I planned for today fell to the wayside.

Also, it is very cold in the flat. Thermometer says it's 21°C, but it feels less. Much less. We've dug out our winter clothes again and are wearing several layers. On May 22. Ridiculous.

Comments

[motodraconis.livejournal.com]

Looks like a jam roly poly. Maybe you need to serve it with custard to soften it up!

[meathiel]

I think with a sponge cake it is hard to multiply the ingredients as it's very delicate.

[wiseheart.livejournal.com]

Theoretically you are right. But it already has more calories than any decent person ought to eat in a year!

[wiseheart.livejournal.com]

Yeah, that's true. Except when you make half a portion — or a double one. Everything else just includes too much math!

[mirasaui.livejournal.com]

Aww, sorry it did not turn out as planned. Mistakes happen, but the good news is yours always seem to be edible :0)

[wiseheart.livejournal.com]

Nothing gets wasted in our house. *nods sagely*

[elwenlj.livejournal.com]

Strangely enough, a swiss roll was one of the few things I managed to make successfully in school cookery class. I never made it again, though, and don't have the recipe. (I have an old British cook book which will have a recipe if you want to try it.)

[noadvertising.livejournal.com]

I am definitely not the one to give advice in baking affairs, but I did investigate in Google-time.The only thing I found was that maybe whipped egg white was not fluffy enough, which sometimes happens when he eggs are too fresh. Really sorry about your Suiss roll, though it surely tasted good!

[(Anonymous)]

Oh, I cut it up into slices and froze it in three portions. I'll make trifle or some other dessert of the individual parts eventually.

[(Anonymous)]

Thanks, but I think I'll give up on Swiss rolls for a while. :(

[(Anonymous)]

Thanks, but I think I'll give up on Swiss rolls for a while. :(

[wiseheart.livejournal.com]

Oh, I cut it up into slices and froze it in three portions. I'll make trifle or some other dessert of the individual parts eventually.

[wiseheart.livejournal.com]

Thanks, but I think I'll give up on Swiss rolls for a while. :(