This weekend I tried to bake my first biscuit (swiss) roll. But it was not the right day for baking, so it seems.
First, while sifting the first amount of flour, my cup with the rest of the ingredients dropped to the ground. So I had to estimate how much i already put in and how much was left.
Then the white chocolate cream I wanted to use for the filling did not cool as fast as I hoped. Even after cooling off, the cream was too liquid, so i used strawberry jam instead.
The cake and the cream were too sweet, though I already used less than stated in the recipe.