Fast forward to now. I am now living in the Netherlands, in a city also known as Brainport. The city is known as a city with the highest patent density in the world. So, we are not of bright people here. HOWEVER, although we have the highest density of patent, we do not have the highest density of delicious soft cake and soft bread shops in this city, which are typically found in most Asian cities. That is why my baking and cooking adventure at home.
A few weeks ago, I was thinking of this swiss roll and since I could not stop thinking of it, I browsed for recipe. Finally, I found this recipe from a food blogger who share the same name as I have. I really love the result since it is moist and soft. I rewrite the recipe here and adjust it to my convinient, only as a note to myself so I can easily find the recipe when I am going to make one again. This recipe is using water bath method, but the easier way. Just add a pan filled with water under the cake pan shelf in the oven.
For the filling, I am using cream cheese filling with sprinkle of grated cheese. The result is an explosion of flavour in the mouth. At least, according to mine.
Ingredients of the Swiss Roll
(A)
4 egg yolks
20 gr fine sugar
25 gr vegetable oil
*50 gr pandan mixture (from coconut cream) - see below how to make the pandan juice.
50 gr cake flour
(B)
4 egg whites
0.5 teaspoon cream of tartar
45 gr fine sugar
Ingredients of the Filling
100 gram cream cheese
30 gram soft butter
50 gram powder sugar
Grated cheese (I am using old gouda cheese)
*Pandan Mixture
3 pandan leaves, cut into pieces and process it in the blender
30 gram coconut cream (thick consistency)
Run the coconut cream over the blended pandan leaves and sieve the mixture.
If you do not want the trouble, you can also use 1/4 teaspoon pandan extract added into the coconut cream. After that add around 20 gram water.
How to make the cake:
1. Preparation: Wash the pandan leaves and cut it into small pieces. Blend the leaves until we have very small pieces of leaves. Put the leaves in a sieve and run the coconut cream through the leaves. Squeze the juice out and put aside 30 gram of the pandan-coconut cream mixture.
In the mean time, line the pan with baking sheet. I am using a bigger size lapis Surabaya pan.
2. Mix all (A) ingredients except the flour. Sift the cake flour in, and mix it until it reaches smooth consistency. Put aside.
3. In another bowl, mix the egg whites until it is frothy. Add the cream of tartar and sugar, mix until it becomes soft peak.
4. In the mean time, preheat the oven, upper-and-lower heat at 160 degree Celcius together with the pan of water (at the bottom of the oven). Line also the cake pan to make it easier to take the cake out.
5. Mix briefly the egg-flour mixture (A) to make sure that it is still smooth. Fold in the egg-flour mixture into the egg whites mixture (B). Make sure that the (A) and (B) are fully incorporated.
6. Pour the mixture into the cake pan lined with baking paper and use the spatula to spread the mixture evenly. Note that the mixture is not really flowing, so you have to help the mixture to spread itself evenly.
7. Bake the cake at 160 degree Celcius, for around 30 minutes or until the tooth pick test comes out clean.
8. Let it cool in the oven with the oven door a little bit open for around 10 minutes.
9. Take the cake out of the pan and spread the cream cheese filling and then sprinkle it with the grated cheese.
10. Roll the cake and wrap it with the baking paper. Store it in the refrigerator for 1 hour before serving it, to make sure that the shape will hold.
How to make the filling:
Mix the cream cheese, soft butter and powder sugar until they are incorporated and forming a smooth butter cream consistency
My family loves this roll cake. It is soft and the combination of coconut pandan cream sweetnes and sharp taste of cheese is just perfect for our taste. My boys cannot have enough of the roll cake.
