It's almost summer (at least in Taiwan.) It's time to put can fruits in swiss rolls, and froze them in the fridge to have cold and jelly custard. This is the same recipe with the regular chiffon cake, but we add a tablespoon of the juice from the can, to make the cake aromatic. | 幾乎是夏天啦(至少在台灣是如此。)夏天很適合開水果罐頭放入瑞士卷,然後冰後起來吃中間冰涼果凍感的卡仕達醬。食譜跟原味戚風蛋糕一模一樣,不過在蛋糕體的部分加入了一大匙水蜜桃罐頭的汁,讓蛋糕有水果香氣。 |