Thank you for the cornflour cake recipe. I had given up hope thinking no one would help. once again thanks. NL is great for answers

zenatta:

Thank you for the cornflour cake recipe. I had given up hope thinking no one would help. once again thanks. NL is great for answers

Oh dear. . . Who did you ask for help on this?

I have a better idea. The next time u want to look up for something, you type on your internet browser www.google.com or www.yahoo.com

And than on the Search Engine, you type the things which you seeking for like example since you want to know how to make Cornflour cake you type Corn Flour Cake and click search or press Enter and it will look up for you. Hope i helps.

mohawkchic:

~I love Chocolate Swiss Rolls!!

ME TOO!!! But I love Chocolate Black Forest Swiss Rolls!!!

thanks Gabry. I live in Nigeria and people currently in my walk of life never heard of it. Corn-flour cake was made for me on my birthday,years ago by my Liberian friend. Lost touch with her when she went back after the war. Thank you for google tip. You are no longer posting pics I'm missing them. keep up the good but tempting work

I love sponge cakes, the ones that melt in your mouth. the type that the cutlery crushes/crumbles upon contact. You end up eating serving upon serving of it cos it seemingly has no bulk.

A Baker once offered me a mediera cake _{i hope i got the spelling right} wondered at the similarity with a cake I had in my refrgerator then. comparison ended as soon as i sank my teeth in it.
such delight but then Gabry you really are not a taster just a tempter,woe is me

@ Gabry and Mohawkchic
Sponge cakes and swiss rolls. whats with you guys. abi dem send una

Pls tell me the real difference between the two, for starters, one is smaller in appearance, right. Teach me pls as i would have sworn that both are same

By right Swiss Roll is actually a type of Sponge Cake. They are many types of Sponge Cake and Swiss Roll is one of it but however if we want to look at the comparison between a Normal Sponge Cake and a Swiss roll, I believe this is the comparison of it

Sponge cake :
1)Heavier because you use a slightyly deeper pan to bake the cake
2) The texture is a little rough is compared to a Swiss Roll
3) Does not need rolling
4) Spreading is not compulsory and can be eaten like that
5) The looks can be round or square or rectangular

Swiss Roll:
2) It is lighter because u use a flat thin pan to bake it
2) Texture is more smoother
3) Requires rolling thats why it is called a Swiss Roll
4) a compulsory to put spreads like jam, ice cream or cream before rolling
5) Once rolled up and slicved, it looks like circular slices

This is one of the local Malaysian Cake.

On top is Pandan Glutinous Flour and Below is Glutinous Rice

Oh DANG!!! Look at this Banana CAKE!!!!!

I'm considering making a Pineapple cake this weekend. 

How ironic is it?. . .
I only finished my Last piece of Cake when I bumped into this thread.

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