Monday, April 25, 2011

Pandan Swiss Roll

My neighbour very kindly gave me and my brother each a slice of pandan swiss roll that she bought from the bakery. It made a good breakfast and I wanted more, but was not willing to pay $2 for just a slice of it. And thus, was inspired to bake some to satisfy my cravings.

Swiss Pandan Rollie 
Recipe adapted from CR and modified by The Bakeanista

6 egg yolks
100g caster sugar 
90g plain flour
25g corn flour
50ml vegetable oil
3 tbsp water
½ tsp pandan paste
½ tsp pandan essence

6 egg whites
60g caster sugar

1) Preheat oven to 220°C. Line baking paper on a greased 30cm x 30cm x 2cm baking pan.

2) Stir in pandan paste & essence into water and mix well. Set aside.

3) Mix plain flour and corn flour, then sift thrice. Set aside.

4) Whisk the egg yolks with 100g sugar until smooth and creamy. Stir in pandan mixture and combine well.

5) Sift in the plain flour and corn flour to the mixture. Then quickly add in oil.

6) In a separate clean bowl, whisk egg whites for a while until bubbles form. Mix in 60g sugar with small amount at a time for 3 times, beat until stiff peaks form.

7) Fold in egg whites to egg yolks mixture, 1/3 portion at a time.

8) Pour batter in the lined baking tray and level it. Bake for 10-15 minutes, or until golden brown.

9) Remove from the oven and transfer to a wire rack to let cake cool.

10) I prefer to peel off the baking paper right away, but you may opt to do so after it has cooled down.

To make the filling:
1/2 cup thickened cream
4 tsp caster sugar

1) Chill mixer and mixing bowl in the fridge for 15 minutes.
2) Beat whipping cream with caster sugar with the chilled electric mixer and bowl until smooth and creamy.

To ensemble the Swiss roll:
1) After cooling the cake for a while, and the cake is still warm, use a clean tea towel to pre-roll the cake and let it sit for 10 to 15 minutes. The pre-roll method helps stretch the cake and then can be easily rolled in a round shape. Not to worry, the surface of the cake won’t stick onto the tea towel. 

2) Turn the surface of cake onto a large paper and spread fillings evenly and roll the cake. Cut edges to complete. For best results, keep roll in fridge before serving.

Enjoy your Swiss Pandan Rollie with a cuppa tea! :)


Jesslyn said...


I tried this recipe today and failed miserably. It came out not smooth and I failed to roll it nicely too. May I know what's the problem?


The Bakeanista said...

Hi Jesslyn,

Thanks your for comments. It's very hard for me to tell why your attempt turned out unsuccessful as I am unsure as to how you went about baking it.

There are a lot of reasons as to why the recipe didn't work for you (eg. deflating the eggs while folding etc), but I am in no position to advise as I'm an amateur myself. Maybe give it another go, with some other recipes?

Click on 'OLDER POSTS' for more! :)