Another creation from 孟老师的美味蛋糕卷.
Similar to the matcha azuki swiss roll, I used the wrong method. Instead of combining the melted butter with a portion of the finished cake batter, I added the melted butter into the egg yolk mixture early on.
For this swiss roll, I used the underside of the cake as the outside. This requires slightly more work as there were slight darker colored crusts formed on the surface. I slowly removed them with the help of a sharp knife before turning the cake over onto a greaseproof paper and rolling.
The cake is a bit too thin for this swiss roll. Probably because I added pure vanilla extract? It is still quite tasty, though by the 2nd day it had turned a bit dry. The alchohol from the vanilla extract maybe?
The strawberries were the premium ones with stalk from Driscolls. They were huge, red, gorgeous and sour.This is very common here in Singapore and if you manage to buy a pack of sweet strawberries from USA, you are very lucky.