Saturday, December 4, 2010

Pandan Kaya Swiss Roll

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I’m using chiffon cake recipe for this swiss roll. The results is really great, soft and easy to roll.

Ingredients:
(A)
3 egg yolks
1 tbsp (15g) sugar
1/4 tsp salt
30g vegetable oil
35ml pandan juice

(B)
65g cake flour or low protein flour

(C)
3 egg whites
1 tbsp (15g) sugar

(D)
Kaya for spreading

Method :
1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
2. Add the remaining ingredients in (A) into the bowl. Stir well.
3. Fold in sifted flour. Mix till smooth.
4. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat till stiff.
5. Fold in 1/3 of the whites into the yolk mixture till well incorporated.
6. Pour in the remaining egg whites and fold gently till well combined.
7. Pour batter into a swiss roll tray(I’m using 33cm x 30cm) lined with greased baking paper. Smooth the surface with a scrapper. Bake in the pre-heated oven 160C for 20-22 minutes.

8. Immediately invert it on rack after removal from oven. Leave to cool (about 10 minutes). Remove the baking paper and let it cool completely.


9. When the cake has cool down, used a knife to slit 2 lines, but the cake is still attached to each other. Spread kaya evenly on the surface. Leave 1cm remain unspread.
10. Hold the cake with both hands and roll gently.
11. When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.

11 comments:

  1. HiVivian,

    I don't have pandan juice. Do you think I can replace with milk or water?

    Thk you.

    ReplyDelete
  2. oh, another question, you said use knife to slit 2 lines. I cant really get it. parallel to the rolling edge? the lines need to cross from end to end ? or just a short line to assist in rolling process?

    Thk you.

    ReplyDelete
  3. Dear Hei,
    Yes you can replace the pandan juice with milk/water and this will be plain swiss roll.

    Cut the 2 lines from left to right which is the starting point of the rolling edge. Hope this will help. Happy baking!

    ReplyDelete
  4. Hi Vivian,

    Thk u so much for your advice. I like your blog. Filled with detailed steps and photo illustration.

    :-)

    ReplyDelete
  5. Hey Vivian,

    I tried this recipe today and followed the recipe exactly but somehow my rolls came out very tough/hard. It even breaks into multiple long pieces while rolling. I used super light flour btw, do you have any idea what went wrong for me?

    Thanks in advance!

    ReplyDelete
    Replies
    1. Sounds over baked and cause dry and hard. Try shorten the baking time.Maybe your oven temperature is higher although using the same temperature (160C). Monitor closely maybe after 12-15 minutes. Do check with skewer, if come out clean means done.
      In my recent Swiss roll I used steam bake method. It produces moist cake and definitely no problem when come to rolling. Do try ! Happy baking!

      Delete
  6. Hey Vivian, my Swiss roll also turn out to crack into pieces when I roll it and thus didn't form a Swiss roll ): however It taste really good, so may I know how to do the steam bake method? Thank u for the recepi

    ReplyDelete
    Replies
    1. Do refer this link on how I place the hot water while 'steamed bake'
      http://vivianpangkitchen.blogspot.com/2012/03/boston-cheesecake.html

      You might find this helpful too in rolling swiss roll.
      http://vivianpangkitchen.blogspot.com/2012/08/vanilla-swiss-roll-with-vanilla-creme.html

      Delete
  7. Hi Vivian,
    As I do not have pandan juice, is it possible if I use kaya paste to substitute? If so how much should I put? Thank you:)

    ReplyDelete
    Replies
    1. Adding kaya won't give much flavour. You can use green food colouring and pandan essence for the flavour. Or just replace the liquid with milk/water. Happy baking!

      Delete
  8. Hi, if I use canola oil instead of vegetable oil, will it make any difference to the taste?

    ReplyDelete

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