Wednesday, September 4, 2013

Pandan Swiss Roll with Red Bean Paste (班兰红豆沙蛋糕卷)

这个九月份不止吹月饼风,也吹班兰风哦!
班兰叶一向是我喜爱的材料,喜欢它的天然芳香和自然色彩。
感恩生在马来西亚的这片土地上,我们有青翠茂盛的班兰叶“相惜相伴” :)

Pandan leaf is widely used in my baking or cooking. I love their natural fragrance and colour. In Malaysia we are lucky to have wild pandan growing everywhere.They are also sell at very cheap price in bundles at any wet market or supermarket. 
Great that pandan is LTU September theme ingredient hosted by Joceline (Butter. Flour & Me). Am also glad to share this Pandan Red Bean Paste Swiss Roll here. It's taste amazing. If you like it, you should try it :)
红豆沙比较黏稠,所以要涂抹在蛋糕上有点难度,需要一点时间和耐性。
切蛋糕时豆沙馅也容易沾到蛋糕周围。所以,我的蛋糕卷看起来有点脏兮兮,请不要介意!
Red bean paste is a bit sticky and you might need some time and patience to spread it evenly.It's also stick onto the cake surface when I cut it, as you can see my swill roll is a little untidy, hope you don't mind :)
谢谢长腿美女的分享 :)
Pandan Swiss Roll with Red Bean Paste (班兰红豆沙蛋糕卷)
(recipe adapted from Eileen-Chinese version)

Ingredients :
A
60ml homemade pandan juice
50ml corn oil
10g sugar
pinch of salt
50g cake flour (sifted)
10g corn flour
3 eggs yolk

B
3 eggs white
35g sugar
1 tsp lemon juice

Filling 
Red Beans paste

Method:
  1. Whisk ingredients A- pandan juice, corn oil, sugar and salt until sugar dissolve.
  2. Add in sifted flour, continue to whisk. Then, add egg yolks, stir to combine. 
  3. In other bowl, beat egg white,sugar and lemon juice until soft peak form.
  4. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
  5. Fold in the balance egg white with a spatula till well combine.
  6. Gently pour the batter into lined baking tin (10"x10"x3"). Smooth out to the corners with a scraper.
  7. Bake in preheated oven at 170c for 25 minutes.
  8. Once the cake done, transfer the cake to wire rack.
  9. Invert the cake and gently remove the baking paper.
  10. Spread evenly the layer of red beans paste over the sponge surface.
  11. Roll it up gently and tightly, Wrap and chill for 30-60 minutes.
 September 2013 - Pandan (班兰飘香)
I am submitting this post to Little Thumbs Up event

47 comments:

  1. Perfection! The texture, the filling and the colour...just perfect! Thumbs up for you, Esther.

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  2. 这个卷肯定香得很,来一片吧:)

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  3. 香! 香! 香! 闻到了。。。预备了茶水了吗?
    这批照片拍得很美, 蛋糕卷也卷到美美。。全都美! 赞。。

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    Replies
    1. 一切都准备好了,就是等你来嘛, 哈哈!
      谢谢你赞美,今晚肯定高兴的发美梦!

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  4. 对!美呆了!
    蛋糕卷馅料也可以用红豆沙哦!又长知识料!

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    Replies
    1. 谢谢夫人。我也是刚刚学到的 ,嘿嘿!只是豆沙会比鲜奶油难操作。

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  5. Replies
    1. Vicotria Bakes, thank you for your lovely comment and stopping by.

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  6. 我深深的被吸引了。。。太漂亮了啦!
    好喜欢,一定很美味^^

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    Replies
    1. 晓,班兰很香,来一片吧!:)

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  7. 香香〜忍不住向你要一片!!

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  8. Esther, 蛋糕卷的很漂亮啊,喜欢那色泽分明,带点淡淡的绿色,一定很香甜。

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    Replies
    1. Xing Hui,谢谢赞美。 我请你吃蛋糕卷 :)

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  9. is making me drool on my keyboard. I have to make it!

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    Replies
    1. Haha...thanks cquek! Remember to give your keyboard a wipe :)

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  10. Hi Esther, your swiss roll looks very pretty and perfect! Love the combination of pandan and red bean, yum!

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  11. HI Esther! Agree with all, your swiss roll looks yummilicious! Could feel the softness from your pics!

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  12. Esther, your pandan swiss roll looks so sedap!! Wish that I can sample a slice :)

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    Replies
    1. Hi PH, your back injury getting better? 2 big slices for you since you sakit can't baking now :)

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  13. I love the color very much, looks delicious, I just made one vanilla with chocolate whipped cream but not so nice as the cream was too soft. Must give this a try soon!

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    Replies
    1. Jeannie, thank you and this recipe is good to try :)

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  14. Perfect!!! Esther, you have made this Swiss roll very well. I like to give you many many many thumbs up but I only have two!!!

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    Replies
    1. haha...Zoe, many many many thanks to you and LTU too :)

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  15. 好喜欢你的 pandan 蛋糕卷。好美,好美。颜色很搭配。给你多多like ~ 嘻嘻嘻 。。。。。。

    谢谢你的分享和 link。 Thanks your support。

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    Replies
    1. Joceline,不用客气啦!会继续support你 :)
      我在想下一道要变什么班兰料理?哈哈!

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  16. 卷到很美,蛋糕体也很细腻。。忍不住要来一片呢。。:)

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    Replies
    1. Karen, 我已经切好蛋糕在等你了,呵呵!

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  17. Esther, I saw this swiss roll picture when I was uploading my pandan's recipe on Joceline's blog but didn't pay attention who made it, so it was you! It is such a beautiful swiss roll! I notice that you are also a health-conscious person, only use 45g sugar, hehehe!

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  18. 写完才发现我今天转了英文台,哈哈!

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    Replies
    1. Jessie, 没关系,这里什么台都听,嘻嘻!
      哦,对了!红豆沙带甜,所以蛋糕体不需要太多糖,这样搭配起来刚刚好!
      谢谢你的赞美 :)

      Delete
  19. 很美啊~没有脏脏~
    看了好想吃呢~

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    Replies
    1. 狮子,可能我比较龟毛吧!哈哈!
      你第一次来拜访,我请你吃!

      Delete
  20. hi,esther,,
    your swiss rolled is so well rolled,jus like
    those selling in the cake shop,,btw,instead of using
    your straweberry short cakes for my birthday girl,
    i am going to used this as the base,//any tips,,
    thanks--nigela -- sh

    ReplyDelete
    Replies
    1. Hi Nigela, this swiss roll texture similar to chiffon cake, very soft and fluffy. I think it should be nice for birthday cake's base, but i never try before. Maybe you can try it and share with me later :)

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  21. hi Esther
    your pandan swiss roll looks really gorgeous and most of all I know it taste absolutely delicious with the red bean filling!

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    Replies
    1. Mel, first time i used red bean paste instead of whipping cream for swiss roll, I'm happy it turned out good :)

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  22. 你的手工好巧,这么浓稠的红豆馅,竟然可以卷得那么工整干净。
    服了你!请我尝一片吧?

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  23. 这个配搭很好!我觉得你的蛋糕卷做得很好。

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  24. where got untidy? it's so pretty..been ages since i made a swiss roll!

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  25. Hi Esther,
    I totally agree with Lena, your swiss roll is so pretty and perfect! And looks delicious too!

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  26. Your Swiss roll is so pretty and perfectly done. :) I love this flavor combination.

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