Pandan Swiss Roll

I like pillowy texture Swiss Roll, just like Polar's.  In fact, at one time, I was crazy over their sugar rolls.  With increasing prices, these days, eating cakes is expensive. 

Guess that is why more and more people are baking at home.  It is more economical and also healthier as we will use the best quality ingredients and no preservatives in our bakes.

I have made this for hub's meet up session with his classmates and they all like it.  Unfortunately, I didn't take any pictures. 

So today, I am baking this Pandan Swiss Roll just for the family.

Learnings: I should have tapped the tray a little harder to release the air bubbles.  The cake is moist and compact and the pandan flavour is there.

I have not used any artificial flavouring or colouring.  The colour came out just the way I liked it.  Adding in sugi leaves helps to intensify the colour.

Talking about the sugi plant, initially, I was looking for it.  Came across a lady who bragged about hers during a baking class.  When I approached her for a stem cutting, she behaved as if I was asking for money.

Subsequently, a kind friend gave me a pot.  For those who are interested in growing, please let me know.  Now I have got plenty and am glad to share it with you.

Drop me a note in the comment box or head over to my Facebook page if you are interested. (only in Singapore)

What you need:

Group A:

1 egg
3 egg yolks
1 tsp vanilla extract

12 pandan leaves

8 sugi leaves
3 tbsp water

Group B:

40g coconut oil
50g plain flour, sifted
10g cornflour, sifted
70ml coconut milk + pandan juice

Group C:

3 egg whites
85g caster sugar

Method:

Preheat oven to 180°C. Lined an 11″ square cake pan with baking parchment.

Wash the pandan and sugi leaves and cut them into 2-3” lengths. Blitz them in a blender with a little water.  Extract juice.

Add pandan juice and top up coconut milk to make 70ml. Set aside.

Whisk egg, egg yolks and salt well.  Set aside.

Sift the flour and cornflour twice.

Heat coconut oil in a pot. 

Add sifted flours to the hot coconut oil immediately and use a wooden spoon or spatula to stir it until it is cooked through (just like a roux).  Once the dough leaves the side of the bowl, it is done.

Transfer the flour mixture into a mixing bowl.  Then add the egg mixture gradually, whisking to combine until you get a smooth batter.

Next, add the coconut milk/pandan juice, a little at a time, and stir to incorporate.

Using a sieve, strain the above batter to remove any lumps, and set aside.

Whisk egg whites in until foamy. Gradually add in the sugar and whisk at high speed until stiff peaks.

Fold ⅓ of the meringue into the egg batter.  Then add in the remaining meringue in 2-3 additions and fold gently with a spatula until the mixture is just incorporated.

Pour batter gently onto the prepared pan and spread evenly with a spatula.  Give it a gentle bang before putting it into the oven.

Bake for about 20 minutes, the top should be golden brown and the skewer comes out clean.

When the souffle sponge is out of the oven, cover the pan with cling wrap immediately. (Use the steam to keep the cake moist and pliable, making it easy to roll without cracking).

Allow the sponge to cool down entirely before assembling it.

Gula Melaka creme chantilly

What you need:

160ml cream, at least 35% fat

1 tbsp coconut cream
30g gula melaka*, shaved if using blocks
1 tsp vanilla extract

Method:

Melt the shaved gula melaka over low heat until it has completely dissolved into a syrup. Leave it to cool completely.

Whisk the cream on high speed and slowly drizzle in the gula melaka syrup and coconut cream when it is starting to achieve soft peaks. Whisk at high speed until firm peaks.

To assemble:

Turn out the cooled sponge onto a new piece of baking paper.

Slice off the top end at 45°C. (to ensure a nice end)

Spread the creme chantilly onto the sponge using a palette knife, leaving a small margin on the side furthest away.

Gently roll the sponge. Apply a little pressure on the end nearest to you and follow up by gentle motion while rolling.

Wrap up the swiss roll with the baking paper. 

Chill the swiss roll in the fridge for an hour. 

Trim the two ends of the swiss roll.  

Slice the swiss roll while it is cold.  Serve cold.