Sunday, September 9, 2012

Pandan Swiss Roll








The result is amazing. Love the texture. Soft and moist. I followed the recipe at this blog http://vivianpangkitchen.blogspot.sg/2012/03/pandan-coconut-swiss-roll-chiffon-cake.html . Check it out.

I actually made a swiss roll. So happy that it turned out well. I was quite intimidated at first especially when I have never attempted a roll cake before. To my surprise, this recipe gives a soft and moist sponge because it is baked in water bath. It keeps the sponge from getting too dry and when it cooled, it was easy to roll it up.

For the filling, I whipped some fresh cream with 1 tbsp of castor sugar and 2 big heaped tablespoon of kaya. Try it!

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