Wednesday, March 23, 2011

Lychee and Rambutan Swiss Roll

I used my usual chiffon cake recipe. The filling was suppose to be fresh mix fruits, but when I saw the leftover canned lychee and rambutan, I decided to just use them instead. >.< Lazy me.

6 huggies:

Ah Tze said...

The swiss roll looks soft and fluffy! Can imaging how lovely the taste would be to go with lychee and rambutan.

j3ss kitch3n said...

wah your chiffon looks good leh! mine crack like nobody business!

Joyce @ Chunky Cooky said...

beautiful roll ! Haha.. Same as jess, mine too cracks !

Jet said...

Thank you Ah Tze, j3ss, and Joyce (welcome! =D).
This one cracks a little too, hehe. When mine cracks, I can only comfort myself by thinking at least it is still edible T.T

Zoe said...

Your swiss roll looks so soft and perfect! I can't see any cracks...

Jet said...

Thank you, Zoe. Hehe. The crack happen to be at the bottom. Hidden =p