Vanilla Pandan Swiss Roll

In most cases, rolling up swiss roll often as soon as it comes out from the oven . Which is I don't ! Rolling up while it is still hot flexible enough to roll without cracking. While, some times it left cake surface stuck to tea towel or baking paper. I prefer to cool down a little while to release steam out. Then roll it using parchment paper or waxed baking paper (I use glad brand (^_^) ). I was success with the first roll followed with many rolls with different idea of flavors.

And another key at baking swiss roll is using upper element/heat in the oven at the last 10 minutes or some only 5 minutes, depends on the oven. The baking period varies from recipe to recipe depend on thickness of the cake. Mostly take 20 to 25 minute.

I tried a lot recipes and sometimes experiment with my own recipe (^_^). For these pictures I used Inong recipe. Blueberries Chiz Roll Which is practically easy and less trouble.

No blueberries this time, batter divided into vanilla and pandan instead. Pandan is tropical plant use widely for cooking and baking to enhance the fragrance of the food, juiced with small amount of water to get the beautiful fragrance and color. I didn't use pandan juice though, I used 1/4 tsp pandan paste instead. Available also in Asian grocery (^_^).

Here is the roll recipe:

Ingredients A:

7 egg yolks

4 egg whites

80 gr sugar ( I use icing sugar for less sweet)
50 gr self raising flour

1 tbs milk powder

1 tsp emulsifier (ovalet, sponge, tbm, sp can be purchased in Indonesian grocery)

1 tbs water

Ingredients B:
65 gr butter-- melted

1 tablespoon vanilla extract (I used vanilla crystal)

1/4 tsp pandan paste

Filling:
Raspberry jam
100 gr Shredded cheddar cheese

How to:

Preheat oven at 170 degrees . Lightly grease a swiss roll tin (30x24 cms) & line the base with baking paper.

In electric mixer bowl throw in all the ingredients A. Beat until white and fluffy. Turn off mixer and add melted butter gradually while stirring, scrap the bottom of the bowl. Add vanilla and spread half the mixture in swiss roll tin. Mix pandan paste on the rest of mixture, DO NOT overmix. Pour into vanilla mixture. Eventually the green mixture will stay in the bottom.

Pop it in the oven for 20 minutes. 10 minutes on lower heat and 10 minutes on upper heat. (Again it depends on your oven !)

Bake for 20 mins. Meanwhile, place a wire rack on a work surface (you can swapped it with tea towel instead), cover with baking paper.

When the cake is cooked, cool down for 5 mins. And turn it out onto baking paper. Spread the jam and cheese. Roll the cake up from the long side, don't worry if you squeeze a little bit. Place the cake seam-side down onto serving tray. Trim each side using serrated knife.