cookery · food · photography

Swiss roll woes.

I made this swiss roll two weeks ago. It was really delicious but making of the whipped cream turned out to be a nightmare. Let me take you through the process.

First, I put together the cream and chocolate and mixed it together. So far so good. Then I put it in the fridge for some time and I thought that’d be it.

Meanwhile, I whipped the egg whites.

Mixed the yolks and some sugar.

Then I put it all together and mixed it very gently as it needs to remain fluffy.

All done. Then I rolled it into a damp cloth.

That’s a very important step because if you don’t do it, it will crack and fall apart.


I prepped my strawberries and started whipping the cream. It didn’t work at all. The consistency was all wrong, it was too runny and there was nothing I could do about it. On the second try, I had the same problem and eventually, I managed to turn it into butter. Eventually, I just made it without the chocolate and that worked. I still don’t understand what I did wrong on the first two tries and it really bothers me.

It was still good but I really wanted that chocolate whipped cream!


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