This was my first attempt of the Banana caramel swiss roll after attending Chef Keiko's Jap-French Pastries Workshop II.
Alas, I think it was quite a failure as the sponge cake turned out airy and rough, unlike the soft and refine texture of Chef Keiko's swiss roll :(
Not sure what went wrong; perhaps I didn't mix the batter long enough. Was trying to figure out how to achieve a flowing and silky consistency for the batter but at the same time worried of over-mixing.
Didn't whip the fresh cream long enough as well, resulting in soft peak consistency rather than the hard peak as required. So the cream was a little liquid and sort of messy when I was trying to roll the sponge cake.
I guess I'm too impatient both instances.
Nevertheless, the swiss roll was still edible and not half bad.
Well, shall try again till I succeed.