Saturday, October 8, 2011

Pandan-Kaya Swiss Roll

I must admit that I am hopeless in making swiss rolls.  This is my third attempt and I am still not satisfied with the results. Is my cake too thin?  Maybe I should use a 4-eggs recipe so that I can get a bigger roll?  

3 egg yolks
45g caster sugar
1/4 tsp cream of tartar

3 egg whiltes
45g caster sugar
1/4 tsp cream of tartar

2 tbsp cooking oil
1/2 tsp vanilla extract
1/3 cup coconut milk
pandan extract
50g self-raising flour
10g corn flour

Filling:  Home-made kaya
            1/2 cup fresh cream + 2 tbsp sifted icing sugar
  • Preheat oven to 160 degrees C.  Line a 31.5 x 23 cm swiss roll pan with baking paper.
  • (A) Beat egg yolks, sugar and cream of tartar until smooth and creamy.  Then beat in vanilla extract and oil, followed by coconut milk.
  • Sift flours into a mixing bowl.  Gradually whisk in the egg yolk mixture.
  • (B) In another bowl, beat egg whites until frothy, then add in cream of tartar and beat until soft peaks form.  Gradually add sugar and beat until stiff.
  • Fold the beaten egg whites into the flour/egg yolk mixture.
  • Pour batter into pan and bake for about 15 minutes or until golden brown.  Turn the cake onto a piece of baking paper.
  • Meanwhile, whip fresh cream with icing sugar until stiff.  Keep in the fridge.
  • Once the cake is cool, spread coconut jam on the cake, then spread the whipped cream.  Roll it up.
  • Chill in the fridge before serving.


  1. Monty, I think your rolls look perfect! I love the pretty colours especially. If u find it thin, I suggest either like u mentioned, use 4 eggs recipe or alternatively, use a smaller tray which yields a thicker sponge. HTH :)

  2. Thanks Hearty Bakes for your kind comment. Will definitely try again with thicker sponge.

  3. I have the same issue.. i think for it to be thick.. we need to use more eggs... i made several attempt with 3 eggs and with 2 diff trays and its about the same won't grow any larger... :)

    1. Hi Grace, thanks for dropping by my blog. Since then I haven't made any swiss roll although I have been thinking about it.

    2. Hope you be making some soon! However I do find they are 2 version of swiss roll. Western's are more thinner sponge and Asians one are much thicker if you go Asian Bakeries. However do let me know your findings with 4 eggs ya... ;) Cheers

  4. Hopeless??

    You are so funny..What a great color! They are just right!


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