Friday, August 31, 2007

Two special celebrations!

Today will be my blog's 1st birthday. I am surprised that I managed to make the one year mark being a new-beginner and all, and am grateful for the many friendly bloggers that I had come across along the way. Cheers to all of you!

I can't believe that it's been a year since I started blogging, and it's been such a fun and enjoyable experience. To mark this special day, I finally made my first swiss roll. This one is a pandan flavor one with kaya filling that was inspired by a picture of it I saw on Aunty Yochana's blog. Made the sheet-cake and kaya filling. May there be rolls and rows of blogging to follow? What do you think, MAY-BEEEE?

Recipe for Pandan Swiss Roll from Amy Beh

3 eggs (A size)

100g castor sugar


100g plain flour

1/2 tsp baking powder

Combine in a small bowl:

1 tbs pandan juice, warmed (omitted)

1/8 tsp apple green food colouring (omitted)

A drop of pandan essence (used 1 1/2 tsp)


Kaya (ready-made)
Grease the sides and line the base of a 32cm x 23cm swiss roll tin with non-stick parchment. Preheat oven at 200ºC.

Whisk eggs and sugar in a mixing bowl with a handheld electric beater for nine to 10 minutes (set the bowl over hot water but take care not to let it touch the water or the mixture will start to cook).

Beat until the mixture is pale and thick enough to leave a figure-eight ribbon trail on the surface when the whisk is lifted.

With a rubber spatula, gently fold the sifted dry ingredients into the mixture followed by the combined pandan juice.

Pour the batter slowly into the prepared tin, spreading it over to the edges.

Bake in a preheated oven for 12 minutes or until well risen and golden.

While it's still hot, turn the sponge crust-side down onto a piece of nonstick parchment dusted with sugar. Peel off the lining paper.

Place another piece of non-stick parchment paper over the sponge, then roll up. Leave aside to cool on a wire rack.

Unroll the sponge and spread with kaya filling. Re-roll the sponge again tightly using the parchment to help you. Chill the sponge in the refrigerator. Cut into slices before serving.

Today is also Malaysia's 50th Brithday. Happy Birthday Malaysia!!! And to all my dear Malaysian friends and adopted family of Penang friends, a wonderful, happy National Day. May we all be united in our love for this beautiful planet, humanity, happiness and food! Come to think of it, the celebration is probably happening now as Malaysia's time zone is ahead of where I'm residing.

Selamat Hari Merdeka!!!


Anonymous said...

Happy 1 year old, and hope not may-beee but definitely that we see your 2 year old blog birthday?

wonda said...

Happy Blogaversary! May you continue on with your creative dishes and many more! My hands are reaching out for the pandan swiss rolls!

WokandSpoon said...

Selamat Hari Merdeka and Happy Blogday!
Mmmmm - pandan swiss roll with kaya filling! That looks like heaven!

Little Corner of Mine said...

Happy one year old to your blog! Lovely pandan swissroll and I'm sure more to come from you.

East Meets West Kitchen said...

Hi San.y,
LOL! Thanks! We'll see?

Hi Alice,
LOL! Thank you! Hope your hands and you enjoyed the pandan swiss rolls! hehe!

Hi Wokandspoon,
Thank you so much for stopping during your busy move! Wish you moving closer though. :)

Hey C,
Thank you gf! :)

Retno Prihadana said...

Happy one year Old!. Can I have one slice cake pleaseeee?

Anonymous said...

Pandan and kaya...sweet!
I just bought some kaya too. Did you make your own?
Happy Blog Day!

East Meets West Kitchen said...

Hi Retno Prihadana,
Thanks! Yes, come on over! ;)

Hi Tigerfish,
Thanks! Yes I did, and it's very easy. You want recipe?

KellytheCulinarian said...

Congratulations! That cake looks delicious.

Cynthia said...

Happy blog birthday to you! Time does fly by when one is having fun.

Do you mind sharing your recipe for swiss roll. I have some homemade guava jam that I would like to use :) Growing up, there was a friend of my mother who made really great swiss roll. My email is: Thanks in advance.

Wandering Chopsticks said...

Happy blog-birthday!

daphne said...

Happy 1 yr blog birthday! The pandan swiss roll looks really yummy!

I'm looking forward to more posts from you!!!!!

Padma said...

Congratulations EMWK on your first blog anniversary! Waiting for more and more from your kitchen, loved those pandan swiss rolls...keep up the good work gal!

East Meets West Kitchen said...

Hi Kelly,
Thank you!

Hi Cynthia,
Thank you! Time does flies when one is having fun. Will be sending you the recipe soon.

Hi Wondering Chopsticks,
Thank you!

Hi Daphne,
Thank you!

Hi Padma,
Thank you so much!

Beau Lotus 涟 said...

Happy 1st Blog BDay! Funny how so many blog friends I know all seem to have started their blog last year...Maybe Great Minds Think (and Eat) alike?

East Meets West Kitchen said...

Hi Beau Lotus,
Yeah, we all had a calling for blogging at the same time! hehe!

SteamyKitchen said...

Happy birthday!!

I'm so happy you loved the steak.


Blur Mommy said...

Happy blogaversary!! May u have many more blogaversary to come!!! :) Very nice swiss roll. I've never made a swiss roll before. Now I'm so tempted but have to make kaya first. BTW, your kaya recipe from tthksy, right? Psstt.. she's my sister!! hehe...

Cris said...

Happy 1st!!!! And many others to come! You are so sweet, I appreciate your offer, will let you know when I run out of chai tea. :-)

East Meets West Kitchen said...

Hi Steamy Kitchen,
Thanks! And thanks again for your wonderful idea on treating steaks, YUM! **hugs**

Hi Blur Mommy,
Thank you so much! And I love tthsky's kaya! Is she really your sister?!? You're so lucky!

Hi Cris,
Thank you for your well wishes! I love their chai tea too, and will gladly send you some when you run out. :)

culinaryprincess said...

After reading ur post on swiss rolls i was inspired to make one myself!it turned out more of a jelly+cake roll ;)
Would it be possible to get your swiss roll recipe from you? my email is

thanx :)

East Meets West Kitchen said...

Hi Culinary Princess,
Thanks for visiting my blog. Will be sending you the recipe soon! :)