“It takes less than 30 minutes to complete the whole process of Swiss roll making, from beating of cake flour till serve on the table!”
These light and fluffy Swiss cake rolls make a great dessert to complete your sumptuous full course meals. It also makes good accompaniment to a cup of aromatic coffee or hot chocolate beverages during your tea session or in-between meals. Or, to save your bucks, make this crowd-pleasing dessert as snacks for your tea gathering at home with abundance of buddies!
This express & easy cake roll is also the perfect easy cake making for the beginner bakers, or busy working groups who simply need a fast and light homemade dessert to be indulged in anytime. Make large roll or individual mini rolls with the same cake mixture.
180 gram of sponge cake mix
3 tablespoons of low-fat milk (fresh or skimmed)
3 tablespoons of corn oil
1 teaspoon of pandan essence
Pandan flavored kaya jam (coconut egg jam), store-bought or homemade
10” x 12” rectangular shallow baking tray, greased and lined with grease-proof paper
1) Combine sponge mix, eggs and low-fat milk in the mixture bowl, and beat with electrical mixer at medium-high (No. 3) speed for 7 minutes, till cake mixture turns light and fluffy consistency. Add in pandan essence, when reaches 6 minutes beating time.
2) Turn off the mixer. Lightly fold in corn oil with a plastic spatula. Pour cake mixture into baking tray. Use spatula to smoothen and even out the surface of mixture, with thickness of cake mixture of about ½ inch.
3) Preheat oven at 180°C for 10 minutes. Place cake mixture on middle rack of the oven and bake for 10 – 12 minutes, or until the surface of the cake browned. You may also insert a toothpick into the sponge cake to check its doneness. The toothpick should come out clean after insertion, if cake is baked.
4) Remove from oven and let it cool slightly. Then, peel off the browned layer of cake surface. Thereafter, turn out the sponge cake from its baking tray together with the grease-proof paper, and use both hands or get help to over turn the whole sponge cake and lay it with surface-side down on another clean large sheet of grease-proof paper on a flat table top. Now, gently peel off the sticking grease-proof paper from the sponge cake. Now, lift up the entire sheet of clean grease-proof paper underneath the cake to over turn it again, so that the surface-side now return to facing up.
5) Gently spread a layer of kaya evenly on the entire surface of sponge cake and roll it up tight. Slice and serve, or keep in a disposable food packaging or plastic container.
A slice of my Swiss cake roll (palm-sized with ½” thickness slice) counts about 180kcal. For conscious dieter, use low-fat milk in the recipe, to reduce the unnecessary load of calories.
Tips: Do the rolling while the sponge cake is still mild warm. It’s easier.
* Over turn the cake second time after peeling of the sticking grease-proof paper is to ‘hide’ the browning side and show the non-browning bottom part of the cake, for more refine appearance when rolled up. Otherwise, leave the browned layer on, and skip the second over-turning. The brown layer will show as the appearance when rolled up, if desired.
* Divide the cake mixture into to portion for two separate baking, if you wish to make smaller rolls. Same thing, reduce the thickness of the sponge cake for mini rolls making.
* I used the King’s brand sponge cake mix which available in NTUC Fairprice.
* Use ready kaya jam which available off the shelves, or make your own kaya jam (*will show you next time as it takes long preparation time to make this…:))