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So after a long wait, I've finally picked up my Miss Junko Swiss Roll Book 2 to work on another Swiss Roll. I term it the Ribbon Nutella Mango Swiss Roll. My previous attempt a real long time ago with the Pikachu design was kinda spongy for the design part. I wanted the entire cake to be as soft as possible. Of course, I wanted it to look really pretty. So I was bored enough from the warm weather (it's been insane of late here nowadays!) and since I had the evening free (rare moments), I decided to bake this very ribbon design that I've been eyeing. I choose Nutella and fresh mango cubes as they were just about the only stuff I have on hand right now.
This is the Pikachu one I did probably a year or two ago. I should recreate it and make it real soft like what I did to the Ribbon Nutella Mango Swiss Roll.
This Swiss Roll recipe is indeed really soft, softer than I had imagined. Of course, measures have to be taken to let it be that soft and to maintain its level of moisture. I've had experiences baking soft Swiss Rolls like those for the Yule Logs I did last Christmas, but truth be told, this recipe is even softer and it is a keeper for me.
I termed this recipe as a difficulty level 4 as precision is required. Exact portions are required for each step to work so if you're afraid of a lil' precision and hard work for such a pretty swiss roll, I'd suggest you look else where. But trust me, the product is worth the hard work (: This recipe also requires your full attention as meringue is being used. Please do not work on the recipe halfway and attend to other matters, the meringue will deflate and turn watery with time. Then, the recipe will not be successful.
