I am planning to make a log cake for Christmas! But before that, I must first be able to make a proper Swiss Roll. I've tried making it thrice but I always ended up with an "Earthquake Roll" in the end with cracks all over. I remembered that back in Secondary School, during Home Economics, Swiss Roll was one of the cakes we learned to bake. But I don't remember I had a problem rolling up the cake then. So I don't understand why it is so difficult now.
Anyway, I've tried using Aunty Yochana's Sugar Roll recipe yesterday. And while the cake was baking in the oven. I quickly made some butter cream using Aunty Yocahana's Butter Cream Recipe. And I'm glad that it finally worked! I managed to roll up the cake without any major cracks :P Well, I guess I should have been more generous with the butter cream, think that will look better :)
Taste wise, the cake was nice but not as soft as the sugar rolls from Polar Cakes. As the recipe used corn oil, the cake lack the buttery taste. Next time, I'll try using melted butter instead :)