Tuesday, April 08, 2008

Pandan Swiss Roll

I am a fan of swiss roll because of its soft texture, not overly sweet and using very little butter but never attempts to make any. I tried making it once about 15 years ago but it was unsuccessful. The swiss roll turn out really dry and cracks when I try to roll it up and I end up making trifle out of it. After that experience I never make this cake again.

This time I fair a bit better. The roll turns out really soft and moist. Even Carlos who never fancies any kind of sponge cake ate a huge slice of it. One thing for sure I need a lot of practice in the art of rolling it up. It still cracks on me but it was much better than the last one.

Ingredients :

5 eggs
1 cup of flour
1/2 cup of sugar
1 tsp of emulsifier (ovalet)
3 tbsp of water
1/3 cup of melted butter
1 tsp of vanilla
1/2 tsp of pandan paste

Filling :

Some Kaya (egg custard) or strawberry jam

1) Pre-heat oven t0 350 degree F. Light grease a swiss roll tin (10 x 14" ) and line with some parchment paper.
2) Combined eggs, flour, sugar, emulsifier, water, vanilla and beat on high speed until mixture is white and fluffy.
3) Turn off mixer and slowly fold in the melted butter. Mix thoroughly.
4) Remove about 1 cup of mixture and add in the pandan paste.
5) Pour the white mixture into the baking pan and spread it out evenly.
6) Put a few dollop of the pandan mixture on of the white mixture and bake in the oven for 20 minutes or until lightly brown.
7) Take out the cake and cool down for 5 minutes before turning it out on a parchment paper. Roll it up while its still warm and leave it to cool down completely.
8) When is cool, unroll it and then spread some kaya or jam on it. Roll the cake up again, cut and serve.


Yee said...

This looks really good, Gert. I, myself have made it only one time before, but the rolling part was too stressful *lol* Now looking at your pandan roll, I feel newly inspired.. do you think I can leave out the ovalet though? don't have that ingredient.

Anonymous said...

looks wonderful.. kaya inside.. yummy! i can't bake at all..

Mansi said...

This sure looks pretty:)

Zue Murphy said...

Gert, your pandan roll look delicious. In my life, I only did once making roll cake. It was the recipe I followed from Cooking Joy. To roll it, I use clean kitchen towel and it turned out nicely.

Jun said...

Gert, dah cantik la tu..nampak pon soft tu..hmmm, my kids mmg suka roll..

Cat Cat said...

I tried to bake butter cake the other day, and it was very disappointing... Didn't turn out good so all went into tong sampah...

Now, I'm tempted to try swiss roll pulak... :)

Anonymous said...

Gert, I'm don't fancy swiss roll either..the one sold in cake shop is way too sweet.

but, looking at your swiss roll make me hungry, i like the pandan & kaya smell.

- Kath

cikMilah said...

Hello Gert, great blog and good food you have here. Tried out few and they turned out very, very well. Roasted a chicken thigh ala Gert last nite and my 8 yr old son want it again fro dinner tonite. Walla!
Terima kasih daun keladi...

yr silent reader

Unknown said...

i love the fragrance of pandan...gosh...u know hong kong makes me so lazy to try baking as swiss rolls are soooo cheap in local bakeries here (HKD10 = USD1.20 per quite a big roll) but i really wanna be able to make these myself...until now still waiting for the date when i'll start learning haha

tigerfish said...

Like swiss roll too - soft, fluffy and light!

aiyah nonya said...

Looks good.
I had the same experince you had with swiss roll. But I have not attempted it again.

ICook4Fun said...

Louisa, you can try without the ovalet and see. After all I saw a lot of recipe out there without using any ovalet.

Mc, actually baking is really easy. You just need to get used to it :)

Mansi desai, thank you.

Zue, I will do that the next time I bake swiss roll again :)

Jun, cantik ke?? Pecah jugak lah when I roll it up :)

Cat, what happen to your butter cake? Which recipe did you follow?

Kath, I agreed with you. The one sold outside is always too sweet and too dry :) :)

Cikmillah, thanks for stopping by. Hope to see you often here :) Going over to your blog now :)

Rita, Hong Kong do have a lot of bakery. I especially like their egg tarts. You don't have to do any baking as your= can get is so easily there :) :)

Tigerfish, another swiss roll fan :)

Nonya, making this is not as easy as other cake, right :) :)

Little Corner of Mine said...

Looks great! I love the contrast of colors. I love swiss roll but not sure why I hardly make it? Hmm...

NorthBorneoGirl said...

Gert the swiss roll looks so good! .. I am so bad at making swiss roll .. made it twice .. and failed miserably .. not very good at rolling the swiss roll :(

ICook4Fun said...

LCOM, thank you.

Envy, how are you doing. Didn't hear from you for such a long time. I am the same when come to making swiss roll :) I need a lot of practice.

Big Boys Oven said...

this is very unique and creative with colours!

Anonymous said...

Hai Gert, how r u? Your pandan roll looks so soft n yummy...heeee must try, my kids really love all kind of rolls...have a nice day!! Love...

Dwiana P said...

You are good! I tried making roll 2 times and no luck:( I wasn't able to roll it as nice as your.

ICook4Fun said...

BBO, is the pandan paste. The color is so vibrant isn't it :)

Ummi, this roll is really soft. I think is the ovalet :) You too have a nice day with your family.

Dwiana, mine roll broke at some places too. Have to practice a lot to make it perfect :)

Anonymous said...

Hi Gertrude,

How did you get your pandan paste? Did you make it from scratch or buy it at the store? I tried finding pandan paste here locally, but none available.

Thanks for sharing!

- Jen

ICook4Fun said...

Jen, where are you located. If you are in the US you can get pandan paste at most of te Asian/Vietnamese store.