I feel very excited and happy today to share with you all a special post, my blog's 200th post. Blogging has made me experiment with new cuisines and baking and helped me explore my photography skills. I appreciate my visitors who take time to visit my blog, comment/like my posts, try my recipes and leave feedback, which really boosts me to keep going. I want to thank my family, friends, readers, bloggers and silent followers for their feedback, support and encouragement.
For this special post, I made this heart patterned chocolate swiss roll filled with whipped cream and fresh strawberries. I was on the plan to bake a rich chocolate cake for the 200th post, when Pallavi of Thou Shalt Cook suggested a chocolate roll cake for this month's Home Bakers Challenge, an group started by Priya's Versatile Recipes. I adapted the cake recipe from here and I followed this video for the pattern.
Being a novice baker, I was sceptical to make this cake roll, but thanks to Gayathri who shared her recipe and boosted me to try out this cake. I did stumble while piping out the patterns and rolling, but somehow managed to complete the cake in one piece! And am really delighted by the end result, not bad for the first attempt! The cake turned out very light, and soft and the cream - strawberry combination lifted the taste of the cake. Off to the recipe!
Notes and Tips
- Do not over stir the egg white mixture while mixing into the cake.
- Instead of coffee powder, you can add 1 tsp vanilla essence.
- Do not over bake the cake. The cake is done when it springs back when you touch the surface.