In a winter full of cold, icy weather, this strawberry cake roll was a ray of sunshine in our house the other day. I made it as I was experimenting with Swiss cake rolls for our upcoming cookbook club meeting. The light-as-air vanilla cake, combined with a strawberry flavored whipped cream and topped with toasted almonds has made this one of my favorite cakes ever.
If you are going to publish a recipe and use both measurements is American and English can you at least make sure they are correct!!!!!! 80grams is not 2/3 rds of a cup made this and it tasted like omelette and then worked out that all measurements are incorrect
Pauline, I’m sorry to hear that your cake didn’t turn out right. Did you consistently use American measurements throughout when making this cake, or did you alternate back and forth? The reason I ask is because I test all of my recipes before publishing. Also, the measurements are based on volume/weight, and convert differently depending on what the ingredient is. Let’s troubleshoot this and figure it out together! 🙂