One of the organizations I worked in the past used to have a subsidiary in Indonesia, Medan. My colleagues who bought these wonderful swiss rolls filled with cream and cheese. I found it kind of strange at first, but after eating it I had no regrets – the rolls were soft, and the salty sweetness of the cake, cream and cheese were a strange harmony.
Google Meranti swissrolls and you’ll get an example of how the rolls look like. They have other swiss rolls too, like blueberry, kaya, coffee, and so on 😉
I miss those lovely rolls. So I did some research, tried some recipes and found one that somewhat satisfies my craving. Not quite like the original because the original has a generous amount of large grated cheese in the middle of each roll. Sadly my current grater only gives me finely grated cheese…
Now I know why Meranti uses large grated cheese, because if your cheese pieces are too fine, you can’t really taste the cheese when it’s mixed with the cream! That’s why I decided to cover the rolls with more cheese so that saltiness of the cheddar is more prominent. So if you have a grater with large holes, use it and stuff your rolls like Meranti’s 😉
Swiss roll recipe adapted from Indonesia Medan Food's Medan Swiss roll
- 1/3 cup + 1 tbsp (100g) butter, melted
- 1/2 cup (50g) all purpose flour, sifted
- 1/4 tsp vanilla extract
- 120g egg yolks (about 8 yolks)
- 100g eggs (about 2 eggs)
- 1/3 cup + 1 tbsp (100g) caster sugar
- 1 tsp cake emulsifier / ovalette (optional)
- 3/4 - 1 cup (75 - 100g) cheddar cheese, grated
- 130g egg white (about 4 eggs)
- 1/4 cup (60g) caster sugar
- 1/2 cup + 1 tbsp (140g) unsalted butter
- 1/2 tsp rum (optional)
1. Preheat oven to 180°C / 375°F. Butter a 10x14 inch pan and line the bottom with parchment paper.
2. Melt the butter in a saucepan or microwave. Once melted, add the flour and vanilla essence and mix until smooth. Set aside.
3. Whisk the egg whites, yolks, sugar and cake emulsifier / ovalette (if using) until tripled in size and light coloured. Whip on high for about 5 minutes, then turn it down to medium low and beat for about 2 minutes more. When you lift your whisk, the batter should fall in a ribbon, and slowly sink back into the remaining batter.
4. Take about 1/4 of the whipped eggs and mix it into the butter-flour mixture. Mix until well combined. Add the remaining whipped eggs, and gently fold it in.
5. Pour batter into the prepared pan and bake for 12 - 15 minutes, until the top is nicely browned and a toothpick inserted in the middle comes out clean (if it as a few moist crumbs that's okay, as long as it isn't wet).
6. Let the cake cool in pan for about 5 minutes, then carefully invert it onto a towel. Peel off the bottom parchment paper. At this point let it cool for about 5 minutes more. Trim the long sides of the swiss roll. Using the towel, roll the cake up lengthwise and leave it to cool.
7. Once cooled, unroll the cake and spread and buttercream and sprinkle a generous portion of the grated cheese. If you're using finely grated cheese like me, remember to leave some extra cheese and buttercream to decorate the top. Carefully roll the swiss roll using the help of the towel.
8. For the finely grated cheese, finish off by spreading more buttercream on top and topping it off with more cheese! 😉
1. Whisk the egg whites and sugar in a bowl over a pot of simmering water. Remove from heat once it reaches 71°C (or until the sugar has all melted).
2. Continue beating the egg whites on high until it triples in volume and reaches the stiff peak stage.
3. Slowly beat in butter on low, one tablespoon at a time, beating well after each addition. If at any stage it starts to curdle, don't worry that's just the fat and water having some difficulty coming together - just continue beating and it will magically work out in the end 😉
4. Add in the rum! Proceed to use with the recipe, or you can keep this in an airtight container for up to a week in the fridge 🙂