Pandan Swiss Roll | Recipe

Ingredients:

3 large egg yolks,

20g sugar,

45ml vegetable oil,

2 tsp pandan extract,

40ml milk,

65g cake flour,

3 egg whites,

50g sugar,

200ml heavy cream,

2 tbs sugar

Method:

1. Whisk the egg yolks and 20g of sugar until pale.

2. Gradually whisk in the oil until the mixture becomes thick.

3. Whisk in the pandan extract until well combined before also whisking in the milk.

4. Sift in the flour and mix until just combined.

5. In another large bowl, whisk together the egg whites and 50g of sugar until glossy peaks form.

6. Whisk in around 1/3 of the egg whites into the pandan mixture to loosen it up before gently folding in the rest.

7. Pour batter into a lined 9 by 12 inch baking pan. Drop the pan around three times on the kitchen surface to remove any air bubbles. 

8. Bake at 190c for 18-20 minutes until golden brown in appearance. Once baked, drop the pan a few times on the kitchen counter to prevent shrinkage before letting it cool completely.

9. Meanwhile, whip up the cream and sugar until soft peaks form.

10. Flip over the cake onto another large sheet of parchment paper and peel off the baking paper stuck onto the cake.

11. Spread a thin, even layer of cream on top and then use the piece of parchment paper to help you roll the cake tightly from one short end to the other. (Watch video to see how this is done.)

12. Refrigerate the cake seam-side down for around 5-6 hours before slicing with a serrated knife to serve.

Chocolate Swiss Roll | Recipe

 

Soft and spongy, this swiss roll cake is a must if you like chocolate! I just love swiss rolls- there's something so mesmerising about that characteristic, hypnotic swirl of a swiss roll leaving you wanting to eat more and more! This is so delicious, but also so easy. The trick to a smooth swiss roll with no cracks is to ensure you do not use too high of a temperature to bake this, and also don't over bake it; doing so would result in a dry cake that will be fragile. Give this recipe a go!

Chocolate Swiss Roll Recipe                                                                                                  Recipe by iSaamuel 
Yields one 12" cake roll
 
INGREDIENTS;
3 egg yolks,
 20g of sugar,
15ml of vegetable oil,
10ml of milk,
1 teaspoon of vanilla extract,
15g of cocoa powder,
20g of all purpose flour,

3 egg whites,
30g of sugar
 
Whipped Cream filling  
200ml of whipping cream,
15g of sugar
 
Tip: Like with all recipes, make sure all of your ingredients are at room temperature so that they combine well. (e.g the eggs won't separate with the butter and the batter won't split.)
 
METHOD;
1. Whisk egg yolks and sugar together until the sugar dissolves and the mixture becomes homogenised.  
2. Whisk in the oil and milk briefly.
3. Add in the vanilla extract and cocoa powder. Mix until well combined.
4. Sift in the flour and whisk briefly until just mixed in; do not over-mix.  
5. In a separate mixing bowl, whisk together the egg whites and sugar until stiff and glossy peaks form. This will take around 2-5 minutes depending on your mixer.
6. Loosen up the egg yolk mixture by whisking in 1/4 of the egg whites until the whole mixture is one even color.
7. Fold in another 1/4 of the egg whites gently using stroke-like 'figure 8' motions. Repeat for the rest of the egg whites making sure to maintain the air whipped into them.
8. Pour the batter into a 12" x 12" pan lined with parchment paper. Drop this pan on the table 2-3 times from 25cm above to release all the air bubbles.
9. Bake at 200c for 10 minutes only. Do not over-bake; keep a close eye on the cake while it's baking!
10. Remove cake. Flip the pan on a new sheet of parchment paper (dusted generously with cocoa powder to ensure that it does not stick) and peel off the one attached to the bake cake carefully- making sure you do not rip the corners off. Let it cool.
Drop the cake pan 2-3 times again at this point to prevent/minimise shrinkage.
11. Whip cream and sugar until soft peaks form. Add vanilla extract if desired.
12. Spread an even, but thin layer of cream on top of the whole sheet cake. Don't add too much cream towards the edges or  it may ooze out and look messy. Also, doing so might create pressure when rolling the cake, causing it to crack.
13. Slowly roll the cake using the parchment paper to help. Fold about 1 inch of the at the start and roll while peeling the paper behind. While doing this, make sure you keep your roll cake nice and tight.
Roll the cake by lifting the parchment paper vertically and letting the cake roll and glide to its own accord.
14. Refrigerate the cake for 3-5 hours (preferably overnight) so that the cream can set and that the cake itself will have a chance to retain its rigid rolled shape.
15. To serve, use a serrated knife to trim off the edge pieces. To cut the slices cleanly, take a cup of warm water and a clean cloth/paper kitchen towel, and wipe after each consequent slice.

While rolling the cake, if you are struggling, you may find using a rolling at the back of the cake helps. This means that you can roll while gently tightening the cake for a tight roll.

Enjoy!