Butterless Pandan Kaya Swiss Roll

Yesterday I baked butterless pandan kaya swiss roll. After a few attempt of baking swiss roll, finally I am kind of happy with the result. This time I adapted the recipe from Amy Beh. I used the pandan kaya I have made earlier. You can find it in my earlier post. The previous I had tried was strawberry swiss roll, but the cake cracked after rolling. Swiss roll is a simple yet difficult to accomplish. Here is the recipe.

Ingredients

4 eggs (A size)

100g castor sugar

1 tbsp hot water

1/2 tsp vanilla essence

Pandan kaya

Icing sugar

Sift:

100g superfine flour

1/2 tsp baking powder

Method

1. Preheat oven to 220 ºC. Line a 33 x 23cm Swiss Roll tin and line with grease-proof paper.
2. Whisk eggs with an electric beater in a small mixing bowl for a minute. 
3. Add sugar and continue to whisk until thick and pale. 
4. Gently fold in the sifted flour and stir in the hot water. 
5. Pour and spread the mixture into the prepared tin.
6. Bake in a preheated oven for 10 to 12 minutes until sponge is risen and firm. 
7. Turn the sponge onto a clean tea-towel sprinkled with icing sugar.
8. Peel off the lining paper. Place another piece of grease-proof paper on the surface of the sponge. Turn to the sponge over and start to roll up.
9. Leave to cool slightly on a wire rack. Unroll sponge, spread with pandan kaya and roll up again.

* Note

• Do not over-bake the sponge or the roll will tend to crack when rolled. Roll up the sponge as soon as it is cooked. When cool, it will tend to crack when you roll it up.
• When cooked, the sponge will come away from the sides of the tin and it should spring back when lightly pressed in the centre.
• An under-baked roll will be sticky and will be easily damaged in the process of rolling and unrolling.