Hello Wendy, Thanks again for English site. I have a question, hope you don't mind. I have come across swiss roll recipes that uses egg separation method (whip egg yolk and egg white separately) versus the whole egg method. May I know what is the difference in the cake outcome? Thanks.
Wendy
Cakes using egg-separation method should be more fluffy in texture and easier to make as well. To beat whole eggs completely, it takes longer time and more efforts, but the texture will be silky and soft, I guess it's worth the efforts.^^
Wendy