Soufflé means "puff up" in French. It is a classic French dish that can be made either savory with cheese or sweet for dessert. Whether it is savory or sweet, a base sauce is usually made and then folded with some stiffly beaten egg white, which provides the lift. I always turn on the oven light and watch anxiously as it is rising inside the oven. It is an amazing show.
According to a statistic, Los Angeles is the top hot dog comsuming city in America. During the peak season (between Memorial Day and Labor Day) a total of 7 billion hot dogs are consumed. The number is amazing. My household obviously is way under average in terms of hot dog consumption. We try to avoid processed food as a whole. But nowadays there are beef franks that are made without nitrates or nitrites (Oscar Mayer). Sounds good, right?
Cake rolling is always a challenge to me. Cracking is a major problem when the cake is rolled up. In my previous post chocolate cake roll, I used a chiffon cake and rolled it up after it cooled. This time I used a sponge cake with whole egg method and rolled. James Peterson in his book "Baking" suggests to moisten the cake with simple syrup before rolling.