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.

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6 comments:

  1. Awayofmind Bakery House23 March, 2011 23:09

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

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  2. j3ss kitch3n24 March, 2011 11:27

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

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  3. Joyce @ Chunky Cooky24 March, 2011 16:24

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

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  4. Your #1 Fan24 March, 2011 19:35

    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

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  5. Zoe28 March, 2011 12:39

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

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  6. Your #1 Fan28 March, 2011 20:46

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

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