I made this swiss roll because I need to get rid of the whipping cream. Sigh! I bought the 1 liter size because my younger daughter requested me to bake a cake for her friend's birthday. However, she mixed up the date as she thought it was last weekend. Despite I used it for Mango and Chocolate Swiss rolls, it still left a lot. Given that whipping cream can't last more than a week after open, I had to make some more stuffs, else I had to dump into the dust bin. Such a waste!
One of colleague told me that Bangawan Solo had very nice Pandan Cheese Roll, I purposely bought a piece to compare with this recipe. I asked my family to be the judges and give me their preference, all pointed to this except my younger daughter as she preferred cheese filling. I think this sponge cake is very tasty, if this goes with cream cheese filling, it'll be superb!
Here you go .. Recipe adopted from Alex Goh with some modifications.
- 4 egg yolks
- 60g oil }microwave for 30 sec
- 60g coconut milk }
- 1/2 tsp Pandan essence
- 1/2 tsp Pandan juice
- 1 tbsp corn syrup
- 60g cake flour } sift together
- 1/2 tsp baking powder }
- pinch of salt
- 4egg whites
- 70g sugar
- 1/8 tsp cream of tartar
- Line a baking tray (12" x 12") with parchment paper and greased it again. Preheat oven to 175*C.
- Microwave oil and coconut milk for 30 sec. Set aside.
- Beat the egg yolks till pale and fluffy (about 3 mins).
- Pour step 1 (oil and coconut milk) in and mixed well.
- Add in pandan essence, pandan juice and corn syrup. Mix till combined.
- Add in flour, baking powder and salt a few separate portions and stir till combined. Set aside.
- In another mixing bowl, beat the egg white and add sugar and cream of tartar gradually till mixture is stiff peaks (about 3 mins).
- Take 1/3 egg whites, add into yolk mixture (step 5), fold gently till incorporated. Repeat the same till remaining egg white finishes.
- Pour the batter into the baking tray (12" x 12") . Bake at 175*C for 18-20 mins.
- Remove the parchment paper and leave it cool.
- 250g whipped cream
- 1 canned of Japanese red bean (rinse if too sweet and drain away water)
- Spread the whipped cream onto the sponge cake, sprinkle red bean over and gently roll into row.
- Chill in the fridge to allow the swiss roll to set.