Monday, February 25, 2013

Purple Yam / Ube Swiss Roll

This is the second attempt I am using rice flour with cake flour for my swiss roll.  The result was a super fluffy and soft rolls.  The cake itself was easy to roll and stayed fresh in the refrigerator for 2 days.

Please refer here for the recipe.

This is the macapuno that I used. You can purchase this at the Asian grocery store.

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