Week 1, Cakes Signature Swiss Roll

My signature swiss roll is coffee and walnut flavoured sponge with coffee butter cream with chopped walnuts for texture.

This week involved learning a new technique of making sponge, using a pan of hot water and whisking the egg and sugar over it. This made a very nice light and airy sponge and made all the difference to the quality of the cake. The roll surprisingly had no cracks when finished. Overall, an excellent bake.