Thursday, July 28, 2011

Rolling out my first Swiss Roll after three failures!

I told you I will try to make my swiss roll tomorrow but I will be out flying off to celebrate my good friend's birthday in Singapore tomorrow so I have to make it today, to be in time for my entry to the Aspiring Bakers #9. I am so "kiasu", I don't want to miss the fun of the swiss rolling good times with all my wonderful blogger friends. LOL!

I finally use a sponge cake recipe to make my swiss roll. I did everything right and happily send the batter to the oven. After 5 minutes, I smell something burning. Oh my god!! it was my swiss roll burning in the oven. I rushed to take it out and the top is like charcoal! I was mad, I lost my cool! I stomped my feet and I was ready to throw in the towel. Then when I calm down and go back and look at my oven, I found out the cause of the burn. When my maid cleaned the oven this morning, she accidentally turned on the top grill button. GRRRR!!!  I almost want to blow my top!! 

That is no point scolding her because she is not even aware of it. OOOMMMMPH!!! It is your fault, check the settings before you start baking, learn from your mistake. Let go Quay Po, it is okay! GOOD ADVICE!!

After cleaning up the mess, I started all over again to make the batter. While the cake was baking in the oven, my heart was pumping a little faster. Then the cake was ready. I was so afraid to get it out from the baking paper but I did it. Next was to turn it over. I was worried I will tear the cake but I did it too with no accident.  I applied the kaya on the cake and stood back and looked at it.  I said to myself, “Quay Po, you have come this far, don’t mess up, only one more step to go, the rolling!”  Honestly, I was scared to roll and fail again. The biggest fear is fear itself and I have to overcome it to get my roll and no other choice right?  Like Chinese like to say, Die, Die lah, let’s do it! 

VOILA! I finally roll out my first "REAL" Swiss Roll! I know it is nothing to shout about compared to my dear friends’ visually appealing rolls but then, to me, it is a BIG deal after so many tries. I can now untie all my crossed fingers and clap my hands. My Quay Lo, poured me a glass of wine and asked me to sit back and relax. I can now enjoy the fruit of my hard labour, so to speak. Hey, but swiss roll does not go with wine! I don’t care, I just want to eat my swiss roll.  Want a piece?

Vanilla Kaya Swiss Roll
Swill roll recipe largely adapted from Nasi Lemak Lover with modification

26g unsalted butter, melted
84g egg yolk (5 medium egg yolks)
26g caster sugar
1 tsp vanilla extract

126g egg white (4 medium egg whites)
80g caster sugar
47g cake flour, sifted

Kaya Filling Ingredients:
Largely adapted from Madam Kwan’s Kitchen with modification
10 Eggs
450 grams sugar
20 grams freshly pressed pandan juice
500 ml coconut milk

Beat the eggs and sugar together with a whisk, mix in the coconut milk and add in the pandan juice.  Next, fill the base unit of a double boiler with water and bring to a boil.  Add mixture into the top unit of the double boiler, stirring every 10 minutes until the mixture reaches into a smooth consistency.  This will take an hour. Cool and bottle up.  The kaya can be kept well up to two months in fridge.
Tip – to obtain a smooth consistency, use hand held blender to blend the kaya.

Method to make Swiss roll sponge:
Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color. Add vanilla extract into egg yolk mixture, stir well and set aside. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined. Gently fold the sifted flour (in 3 batches) into the batter. Take some batter and add into melted butter to incorporate and add back to the remaining batter and mix well. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter. Bake in preheated oven at 180C for around 13mins. When cake is done, remove from pan and place on a wire rack to cool.

Method to assemble Swiss roll:


  1. Beautiful roll!!well done! I love the lovely brown you get on your roll, this is what I couldn't achieve with my oven.

  2. can smell the kaya....mmmm... must be very yummy! Your swiss roll is neatly done. Clap for u! Well done!

  3. Yay! I salute you for your perseverance and your achievement! Now, I'm going to learn from you ... haha! Yup, I had my share of swiss roll failures too but I haven't been as brave as you. Now that you have inspired me, I shall try it again .... soon.

  4. Good job! Clap clap clap.... ^_^

  5. Congrats! You've finally overcome your fear! Kaya Swiss roll looked really good. Yummy!

  6. Yeah...Beautiful!!! Very happy that you did it by your own, I still can remember my failure...I threw away everything not sure how many attempts but at least used up the whole tray of eggs (24 eggs)..;p Then my dear friend came for my rescue..hehe!
    Hope to see more rolls from you...and have fun in Singapore...:)

  7. You did it finally!! come quick, give me 5! yay! you made your own kaya too? give me another 5! enjoy your trip!!

  8. I think your Swiss Roll looks very tasty!

  9. How wonderful! I'm sure it tastes scrumptious! :)

  10. That is one very nice swiss roll...I would love to try this since I have not been baking swiss roll for a long while already:)

  11. Oooooh, finally, Veron! You've done it! Congratulations!!! What a great success. I'm sure you're now dancing with joy. haha...
    Good night,

  12. My mouth became watery when I saw this beautiful photo. It looks rich, soft, and I'm sorry, I don't know how else to describe it. Hahaha! It looks sooo good.

    - ray -

  13. You nail it perfectly looks awesome.

  14. Quay Po I think this roll look amazing and delicious I love rolla!!

  15. This is beautiful and the filling sounds delicious! Way to go.

  16. Oh you succeed! Yay! I am very jealous. I have to give Swiss roll another go.

  17. I've never made a swiss roll myself but I've always wanted to. It may have taken you a few tries but at least you got it eventually!

  18. You swiss roll looks beautiful and delicious. You never give up do you, until you succeed.

  19. Congrats! It's so nicely rolled. You did it! :)

  20. Congrats Veron, finally you did your 1st Swiss roll, keep rolling and more to come! Have a lovely weekend ahead.

  21. Well done - I think I better go and learn how to roll after seeing so many beautful rolls. Hands are itching....

  22. Lovely, you finally did a great Swiss roll! And the flavor is so special too, kaya filling!  yum!

  23. Congrats Quay Po! You have a very nice swiss roll and I really admire your patient :)

  24. Happy Birthday to your friend and Bravo to you for not giving up in doing this desert!! It really looks and sounds delicious! Thank you for sharing the recipe with us!

  25. Yay!!!!!! you succeeded, Quay Po! kudos to you for never giving up. i probably would've given up after the second try, but you are much more persistent than me. your swiss roll cake looks wonderful, moist, and delicious. big congrats on succeeding in making this cake.
    hope you have a great time at your friend's birthday party! have a lovely weekend, Veronica!

  26. Yay! Your swiss roll is beautiful! Great job! I would LOVE a slice.

  27. Thanks for your comment! This swiss roll is really lovely, well done for persevering ! Have a good time in Singapore!

  28. BRAVO!! You did it! Good job Quay Po, this looks perfect :))

  29. I would note, especially for the American visitors, that this swiss roll is very much like coconut cake, both in taste & texture. As that happens to be one of my favorite cakes I was delighted with Quaypo's results. I was so fond of coconut cake that, back in the day, when the urge struck and I was too lazy to try to bake a cake, I would buy the Pepperidge Farms version in the freezer section of the supermarket. While that was "serviceable" Quaypo's kaya swiss roll is sooo much better. Bravo Darling.

  30. New to your blog, but love what I see. Well done with that swiss roll!!!

  31. you are improving very fast!!! way a go,gal!

  32. @Ah Tze
    Thanks. At what temperature you bake your rolls? I baked mine at 175 degrees C.

    @Jane, @neyeeloh
    Thanks and I could hear your clap loud and clear.

    Yes, don't stop till you get it. When you finally get it, you will forget all your frustration in failing.

    @passionate about cooking
    Thanks. Yes, I am very happy I did it.

    Those 24 eggs were not wasted, you do such pretty rolls now. Oh, I had lots of fun, good food and wine in Singapore. Had a great time with my good friend celebrating her birthday.

    @yummylittlecooks, @yummychunklet
    Thanks! Appreciate your comment very much.

    Thanks and according to my Quay Lo, it taste good and I am very pleased.

    If you trust my Quay Lo's taste, then do try it.

    You bet, I was not only dancing, I was jumping up and down like a monkey. Luckily there are no trees in my garden, if not I will be swinging from one to another. LOL!

    @Ray, @Gloria, @Mary.@small small bake, @Honey Bee Sweets, @Anncoo
    So kind of you guys to give me the compliment. That makes me want to make more rolls.

    Thanks, nail it is the right word to use in my case hehe.

    Yes, give it another go my friend.

    @Joanne, @yummy bakes
    Got for it. It is a wonderful filling to finally get it right.

    @Mel, @Min, @LeQuan
    I won't give up till I get it. Being tenacious is both my strength and weakness:D

    @Lena, @Alan, @Sonia
    Thanks. You are instrumental to my success in this roll, I was inspired by your rolls.

    You are welcome and thanks for your comment.

    I would love to make a whole roll for you!

    Thanks for the encouragement, it was a wonderful feeling to see you enjoy the rolls especially when you are not a big fan for sponge cake.

    Welcome to my blog and thanks for your visit. Glad to know you enjoy your time here and hope to see you around often.

  33. Lovely! I am glad your swiss roll came out great! I can try your recipe this weekend. :)

  34. @Xinmei
    So sorry I missed your comment earlier. Thanks for dropping by and would love to see you again. I had a good time in Singapore.

    Thanks and I am sure your swiss roll will come out much better than mine.

  35. QP, congratulations on your swiss roll. I still haven't overcome my fear of failure in making swiss roll, sigh... You did a great job!

  36. @Veronica
    Thanks and I am sorry for this late reply. Just don't be afraid, try and try again and you will sure get it:D


I love to hear from you. Your comments mean a lot to me. Thanks!