What is Pandan Swiss roll?
This Pandan Swiss Roll Cake is made with fresh pandan juice, no artificial flavour or colouring are added. The texture of the cake is soft, moist and spongy, it can be rolled up easily and nicely. CHINESE VERSION: 香兰瑞士卷蛋糕
What is Swiss roll technique?
The Swiss-rolling technique helps in histological assessment of the complete intestinal or colonic sections examined. An ability to differentiate intestinal structural features can be vital in quantitative measurements of intestinal inflammation and tumorigenesis along the entire length.
Why did my Swiss roll break when rolling?
An over baked Swiss roll is more likely to crack when rolled up. While the cake is baking, place a clean, dry tea towel on the counter and sprinkle castor sugar all over the towel. If the cake cools down, it will crack when you roll it up. Once rolled, leave the cake to cool in its tea towel, until cold.
What pan is best for Swiss roll?
Best pan to use: 12×17 inch half sheet pan. A larger pan yields a much thinner cake, while a smaller pan creates a cake that’s too thick. Either sizes would be difficult and almost impossible to roll out, so make sure you use the correct size.
Can I freeze pandan juice?
You can freeze them in the freezer but try not to keep longer than one month or the aroma of the pandan won’t be as aromatic.
What size is a Swiss roll pan?
A Swiss roll tin is a specific tin that is designed to bake a thin, rectangular sponge cake that is then rolled up to make a Swiss roll (jelly roll or roulade). It has slightly raised edges (about 2 to 3cm/3/4 to 1 inch) deep and has dimensions of roughly 23 x 33cm (9 x 13 inches).
Do you roll Swiss roll hot or cold?
It’s important that the cake is warm so it can set in the right shape. If it’s too cold, it won’t roll properly. Once rolled, leave it to cool completely. When you’re ready to fill, unroll the cake very carefully, slowly flattening it again.
Which way should you roll a Swiss roll?
- ROLLING A SWISS ROLL. Always roll it up straight from the oven while it’s still pliable.
- FILLING A SWISS ROLL. Don’t overdo the filling or it will be harder to roll up and get a neat finish.
- FINISHING A SWISS ROLL.
How do you keep Swiss rolls from sticking?
HOW TO STOP SWISS ROLL SKIN FROM PEELING OFF
- Baking temperature.
- Don’t preroll the cake when the cake is still very warm.
- Spread filling and roll the cake after cooling it down for 5-6 minutes.
- DO NOT store the rolled cake wrapped in parchment paper/waxed paper.
What can I use instead of Swiss roll tin?
In the US if you can’t find a jelly roll pan then a 9 x13 inch quarter sheet pan makes a good alternative.