Sunday, November 30, 2008
I've been wanting to make this Indonesian-type of swiss roll with blueberry filling, after a friend of mine gave me one, imported from Indonesia a couple of months ago. Yes, I liked it that much that I wanted to replicate it. The only thing that held me back was the fragrant blueberry filling they use. I couldn't find it here, so I brought some from Indonesia when I was visiting two months ago, and it has become one of my favorite ingredients :).
For cheese filling swiss roll, I prefer the lighter version of the cake. It's not as light as those you would get in a Chinese bakery, but definitely lighter than this one. It's more like Indonesian sponge cake, very soft but a little lighter. The buttercream and cheese filling would be way too heavy for this dense yet soft cake.
So, here is the mini version, made in a 10x10 in square pan. I was really satisfied with the result. It has anything that Indonesian swiss roll is supposed to be. Not to mention the very fragrant blueberry filling inside, yumm....
Posted by Bertha at 8:50 PM