the perfect swiss roll – for me – is a slice of tightly-wrapped, chiffon-light but substantial cake spread with minimal buttercream and rolled in sugar. it’s an impression forged amidst nostalgia – a common snack when I was younger and singapore didn’t have nearly that many fancy bakeries was a box of swiss rolls from the polar chain of cafes. fluffy and mildly sweet the way I liked it, these cakes were always displayed perfectly in glass counters, and cost very little for a midday treat.
they’ve lost their popularity now, and while the polar chain remains, it’s a throwback to times that the new generation don’t always appreciate amidst the proliferation of fancy, trendy bakeries with their fashionable cupcakes and bubble tea. and that brings me to this recipe.