PANDAN AND CHOCOLATE SWISSROLL - 斑斓及巧克力瑞士卷

Recipe Credits to Jeannie Tay:

Pandan Swiss Roll

4 Egg yolks
35g corn oil
20g Fresh Milk
20g Concentrated Pandan juice
1 tsp Vanilla Extract
70g Cake Flour

Meringue

4 Egg Whites
70g Castor Sugar
Some lemon juice

Whipped non dairy cream for filling

Chocolate Swiss roll

4 Egg yolks
35g corn oil
40g full cream milk
1 tsp Vanilla Extract
60g Cake Flour
10g Cocoa powder

Meringue

4 Egg Whites
70g Castor Sugar
Some lemon juice

Whipped non dairy cream for filling

Instructions:

Preheat oven 160C.

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, milk and vanilla extract. Sift in flour and cocoa powder and blend until smooth. Set aside.

2. Place egg white into the mixer bowl (add in some lemon juice to stabilise the egg white) , beat until foamy before adding in sugar gradually and beat until firm and glossy. Please make sure the egg white should beat until soft peak.

3. Fold 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion.

4. Pour the batter onto a lined and lightly greased baking tray (28cm square) Smooth the top with a spatula and tap the tray a few times on the worktop to remove bubbles and also even out the top.

5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.

6. Once cooked, remove from oven and tap few times.

7. Then invert a on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Keep in the fridge for few hours before slicing.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.