Saturday 4 October 2014

Pandan Swiss Rolls with cheddar cheese

Pandan Cheese Swiss Roll

It is our favourite & I will always bought from the Bengawan Solo cake shop in Singapore. My first attempt to make this favourite. Feeling accomplished!! 

Pandan Cheese Swiss Roll recipe 

Ingredients :
For Meringue - 
4 egg whites 
20g sugar 

For yolk batter : 
4 yolk
70g plain flour
30g sugar
35g coconut milk 
25g vegetable oil 
1 tbsp of pandan extract / essence 

Fresh cream whipped 
Shredded cheddar cheese

Methods :

1. Prepare the Swiss roll baking tray & line with baking paper. 
2. Separate the egg yolks & egg whites in separate mixing bowls. 
3. Add sugar, coconut milk, oil, pandan essence to the yolks. Mix well. 
4. Beat egg white & sugar untill it stiff peak. 
5. Gently & slowly fold the meringue into the yolk batter in 3 parts. 
6. Pour into the baking tary & spread the batter evenly. 
7. Tap a few times to release trapped air bubbles. 
8. Baked at 180deg C in a preheated oven for 20 mins. 
9. After cake is cooked remove from oven  & leave to cool, spread the whipped cream & sprinkle the shredded cheese on the surface & gently roll it up. Keep it wrapped tightly & leave in the fridge for at least 1 hr before cutting. 

Bon appétit !

1 comment:

  1. In Point no3, it says add sugar to d coconut milk etc.
    In Point no4, beat egg white n sugar till stiff peak.
    How much sugar should I use? Coz ingredients put 30g sugar. Should I divide it in half so 15g sugar for point no3 n d other 15g for point no4?
    Thanks in advance .

    ReplyDelete