Hi hi! I'm back to blogging!
I'm feeling a lot more better now, seeing more sunshine, rainbows and blooming flowers in Melbourne. I'm relieved too, knowing that the Covid-19 infection rate in Melbourne is becoming lower but still not exactly motivated like I used to be.
Perhaps, I'm anxious. Or feeling tired and unappreciated. I don't know. Yet, I really enjoyed this recent break that I had from blogging and social media. I feel that I have a lot more time for myself. I rested and watched lots of Netflix at my weekends. I was baking too but didn't have to spend my time writing and publishing anything. I feel liberating, loving all these extra times that I gained but at the same time I'm also feeling a little sad, knowing that it is a waste for not sharing good recipes with everybody.
Thus, I would like to go a bit slow and easy in the future, publishing one or maybe two easy recipes in every two weeks without pushing myself too hard.
To start off, I would love to share this lovely Black Sesame Chiffon Swiss Roll recipe. The cake base is actually made with no added oil or butter as the added black sesame paste itself has contained enough fat to make the cake so cottony soft and yummy. And it's so good that you don't even need to the cake to be sweet in order to be delicious.
Just want to emphasise again... This Black Sesame Swiss Roll is light, cottony soft, fluffy, NOT too sweet and yet very delicious! A must-bake if you like Asian-style cakes.
I'm feeling a lot more better now, seeing more sunshine, rainbows and blooming flowers in Melbourne. I'm relieved too, knowing that the Covid-19 infection rate in Melbourne is becoming lower but still not exactly motivated like I used to be.
Perhaps, I'm anxious. Or feeling tired and unappreciated. I don't know. Yet, I really enjoyed this recent break that I had from blogging and social media. I feel that I have a lot more time for myself. I rested and watched lots of Netflix at my weekends. I was baking too but didn't have to spend my time writing and publishing anything. I feel liberating, loving all these extra times that I gained but at the same time I'm also feeling a little sad, knowing that it is a waste for not sharing good recipes with everybody.
Thus, I would like to go a bit slow and easy in the future, publishing one or maybe two easy recipes in every two weeks without pushing myself too hard.
To start off, I would love to share this lovely Black Sesame Chiffon Swiss Roll recipe. The cake base is actually made with no added oil or butter as the added black sesame paste itself has contained enough fat to make the cake so cottony soft and yummy. And it's so good that you don't even need to the cake to be sweet in order to be delicious.
Just want to emphasise again... This Black Sesame Swiss Roll is light, cottony soft, fluffy, NOT too sweet and yet very delicious! A must-bake if you like Asian-style cakes.
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This cottony soft Black Sesame Swiss Roll is a Must-Bake if you like Asian-style cakes. |
