This was a great recipe! I -love- angel food cake. Though yogurt has never really been my thing, so I filled it with vanilla ice cream instead (which turned out amazing). What I love about cake roll recipes is that they're extremely versatile. You can add pumpkin flavor for Halloween or Thanksgiving, and peppermint flavor for Christmas. (food coloring to match the holiday, too, if you want to go the extra mile). You can fill them with ice cream, whipped cream, jelly, yogurt, well.. pretty much anything. You can flavor the cake itself with a little cocoa powder for a nice chocolate flavor. Just giving some suggestions, there, for people who might like them.

Reviewed On: Oct. 26, 2011

To anyone who plans to try this recipe, I'll warn you: This dough is -extremely- wet from the start. Honestly, it looks and feels more like a thick pancake batter than a bread dough. The dough rose somewhat.. not nearly as much as I expected, even though I left it overnight. The end result.. while the rolls -were- extremely soft, they also turned out somewhat more dense and spongy than what you'd get in a restaurant. But I say that's more the fault of my inexperience than the recipe. All in all, the rolls were very good. I couldn't help but "test" three of them directly out of the oven. Also, be warned: This recipe makes two dozen rolls. Halve the recipe, if you don't want that many.

Reviewed On: Oct. 4, 2011

It's good, but it's absolutely nothing like the lo mein from Chinese restaurants. For starters, the noodles and up being much too soft. With a different type of noodle, this would be a better recipe. I followed the recipe exactly, then added a few of my own extras to it (baby corn, shredded carrots, peas, and oyster sauce), yet the end product... well, in a blind taste test, I'd probably say it's closer to Italian food than Chinese. (again, I blame the noodles for that).

Reviewed On: Sep. 15, 2011