Pandan Cheese Roll



Ingredients:
4 Eggs
60 gr Sugar
100 gr Plain four
40 gr Milk
40 gr Oil
1/4 tsp Pandan paste

Filling:
100 gr Butter Cream
50 gr Cheddar Cheese, shredded.

Methods:
- Preheat oven 200 degree.
- Whisk eggs and sugar until stiff.
- Add flour, stir well, then oil + milk mixed well until batter is shiny.
- Pour into tray (12”x12”x1”) and bake for 15-20 mins
- Leave to cool on a wire rack
- Spread cake once it cool with butter cream and shredded cheese, then roll it with the help of the greaseproof paper.
- Refrigerate it before slicing the cake.

Butter Creamreference Baking Mum (Updated 01/09/2010)
80 Sugar + 25 gr Water
60 gr Egg whites
250 gr Chilled Butter

- Boil the sugar with water until mixture thickens and while boiling, beat the egg white till frothy and pour in the sugar syrup and beat till mixture cools down.
- Add in the chilled butter and beat till fluffy.

Note: Keep the balance of butter cream in the fridge.

25 comments:

  1. This roll looks pretty and spongy. I bet its must be very yummy too!

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  2. Very nicely rolled up and looks so tempting!

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  3. Hi DG, your swiss roll is so round and perfect. Nice to know your blog!

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  4. DG cunnya ,i tak pandai nak roll

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  5. Your swiss roll looks perfect to me. Mine is forever out of shape :( definitely need more practice..

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  6. Great roll! It is neatly and nicely rolled. :)

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  7. Very nice pandan roll. The cream cheese goes well with it.

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  8. Hi DG,

    this is very nicely done! reminds me of bengawan solo's pandan cheese rolls, sweet and savoury at the same time. yummy yummy. got to try this out.

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  9. wow! your sponge roll turned out so smooth and perfect. Amazing!

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  10. DG, the swiss roll is so pretty, I like the bright green color!

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  11. Mmmm...I can eat many slices. Looks so pretty.

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  12. Hi DG,

    Your swiss roll looks so perfect! I've never ever really managed something quite close..

    Nice one!

    My experience with such high temperatures is that the cake turns out rather dry and cracks while rolling =X

    Is it so? I usually bake it around 170C

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  13. Anncoo & Wen,
    Thank you for nice words.

    Small Small Baker,
    Thanks you for visiting, I love to visit your blog too :)

    Chik Mimi,
    Boleh coba tuh, pelan-pelan di gulung pasti jadi :)

    Eggplant, Happyflour & Busygran,
    Thank you for your lovely compliments :)

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  14. Bakertan,
    Thank you! You'll love this after trying out.
    FYI, I usually bake my cakes using bigger eggs around 70-75 gr with shell. So, it will be around 250-260 gr of eggs needed for this swiss roll. Happy Baking!

    NEL, Jess & MaryMoh,
    Thanks for all your sweet comments.

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  15. Youfei,
    Thank you ;)

    I always remember what I learned from Richard Goh's class : "High cake use lower temperature to bake while Low cake use higher temperature"

    The reason to use high heat or 200C is to get the sponge layer done in shorter time, while the upper part dry but the inside still moist for easy rolling.

    Do not over bake the sponge layer (try not exceed 20mins), otherwise it will turn dry or hard and may crack upon rolling.
    I don't ever dare to wait until the top sponge layer brown evenly, once I see the times reach 15 mins, then i will standby watch it carefully, ready to take out from the oven.

    Hope this may help, and I think you should be able to get nice swissroll next time you bake it. :)

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  16. Hi DG, would like to try out your recipe.can I know where can i get buttercream?

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  17. Hi, YOur roll cake is so pretty! Can tell from the pis her, they are so soft ans spongy. I must try it out soon! Tahnsk for sharing!

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  18. Your swiss roll is so round and spongy.... wish mine is as pretty as yours ^_^

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  19. Hi Anonymous,
    Let me know the outcome after trying. I will put up the butter cream recipe that I tried.

    Honey Boy,
    Thanks! Looking forward to see your swiss roll soon.. :)

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  20. DG, which branch you went for RG class? Maybe Who knows maybe we were classmates ;)
    Very neat swiss roll!

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  21. Neyeeloh,
    Thanks your lovely words. I have seen your swiss roll in your blog, your rolls also great too :)

    Hearty Bakes,
    Thanks. I can only join weekend class, and i were in his class at Nanyang CC last year. Were you there too? ;)

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  22. What a beautiful roll... Ahh, you are "tempting" me with swiss roll again. Hahaha...

    Btw, for the butter cream, when do you turn off the fire? For the beating of egg whites for the butter cream, do you use a beater or hand whisk?

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  23. Homegirl,
    Thanks for the encouraging words :) Better make it soon ... hahaha ....

    For the sugar+water, once it boil, let it boil for another 2 mins (keep stirring), switch off the fire. Then you can beat the egg whites till frothy (I beat till soft peak). Then pour the sugar syrup while you still beating the egg whites until the mixture cool down. (Please don't stop the beating, while you pour the syrup).

    I use beater to do all the butter cream.
    You can add more shredded cheddar cheese, if you like more cheezy taste on your roll.
    Happy Baking!

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  24. You swiss roll loooks so good. I hope I have 1 % of your skills. Hahaha.. I gave you an award and I hope you can pick it up yea :) You have a very nice blog ! Thumbs up!

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  25. Hi Weng,
    Thanks for the award, I really appreciate this.
    And thanks again for the word of encouragement. I am just lucky this time to get the swiss roll nicely done, sometimes I get the roll cracked too.

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