Tuesday saw me making my second-ever attempt at a chocolate swiss roll with a whipped cream filling. What is a swiss roll, you ask? You’re missing out, my friend, and should see what Paul Hollywood has to say on making them.
For me, two things were done incorrectly: 1) the eggs whites were whipped to soft peaks not stiff, 2) the pan was too large. If I had whipped the egg whites more and poured it all into an 8”x11” inch pan, I don’t think we would be having such a bummer of a conversation. Also, the sponge stuck something dreadful to the parchment and I lost about half of the thickness. Any tips for that? Should I have rolled the sponge with the paper to cool? Or was I right to peel it when still hot? I’m all ears!
Next up: challah!
In writing news, my current work-in-progress is up past 42,000 words (roughly 166 pages, double-spaced, in Times New Roman, with 1-inch margins.) I’m awaiting another round of edits on Forged, but I don’t expect them until April or May. Also, my Victorian fantasy novel is still under consideration with Flame Tree Press. We’ll see if Don and Nick accept it! *bites fingernails to nothing*
Be sure to snap up an e-copy of Brittle and Tempered Glass while they’re on sale for only 99 cents each! And please leave a review when you’re done reading. That goes a long way in helping authors and readers alike. Thank you!
Also, if you want to get the jump of Forged, it’s up for review on NetGalley.
Beth Overmyer 