So, today i baked a roll cake using one of sponge cake recipe i have. It was failed 3 times. I was like, goodness, what else this time? the humidity is great. What is happening?
I then bake using my other sponge cake recipe which is actually more delicious. When the cake was taken out from the oven, i was thinking, goodness, it’s high. Will it be ok?
It was ok. I can roll it even if it was high or think. The flexibility is there.
I don’t know. May be the first roll cake recipe didn’t work at high humidity level? or Did I rewrite the recipe incorrectly? I didn’t want to go far to get the answer especially for the first question. Haha. It’s not worth it as the cake itself is not as delicious as the second one.
So, if you have some recipes for each ‘season’, don’t look for other. Really, this is a kind of cake that is hard to be handled. It looks easy but not as easy as it seems.
Today experience reminds me when i searched and tried macaron recipe. Only 1 recipe works for me. I can’t do the other one. so well. I don’t try other recipes. Also, there is tips when to bake macaron (best time in a day). I think, it’s quite the same as roll cake. The point is when the humidity is RIGHT, bake it!
*my best humidity level to bake roll cake is when at minimum 70%. Slightly under that is still ok…sometimes…haha… (of course it depends on the cake recipe you use. Using michael lim’s recipe, you can stlil make it at humidity level 60’s %).