Recently, I took a week off and headed to the hot, humid likes of Taipei and all its culinary delights!

And as is the norm in their huge multi-level and sometimes multi-building department stores, level B1 is usually the supermarket / gourmet food / fresh food floor. And boy, were there heaps of take in!

One of the specialties that I've never seen before are these Swiss Rolls with animal print on their 'skin'. They even had the matching soft toy to match and it was adorable! The kind man behind the counter also let us sample the cake and it was the softest sponge with whipped cream. Delectable...

Yield 1 13 x 9 inch roll (22 x 30 cm)

Ingredients:
5 eggs
1/2 C sugar
3/4 C flour
1/4 C corn flour
1 T milk
1/4 t vanilla
3 T butter, melted
1/3 C strawberry jam or, 1/2 C buttercream
icing sugar, for dusting

Method:
1. Grease and line swiss roll tin and preheat oven to 180 degrees.
2. Beat eggs and sugar together until fluffy. Add milk and vanilla and continue beating until well blended and thick.
3. Sift flours and fold into batter. Gently fold in butter.
4. Pour the batter into baking tin and bake for 10-12 minutes. Remove and cool on wire rack.
5. Sprinkle icing sugar on a piece of baking paper. Turn the sponge out on to the paper with the surface facing down. Remvoe the paper and trim off the four edges. Spread the jam or buttercream on the cake and roll it up firmly with the aid of the paper. Leave for 1 hour before unwrapping and serving.