My second attempt at a roll cake/swiss roll was not exactly successful, neither was it a total failure. The good news was that the cake was nice and spongy, and didn't crack when rolled; the bad news was that the texture was pretty rough.

While it still tasted pretty good, I don't know what exactly went wrong. It might have been the flour, or I might not have left them long enough in the oven.

I hope my next attempt would be more successful!