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polar Swiss roll
Ingredients
Steps
Notes
  • POLAR'S COPYCAT ROLL CAKES (Singapore) 
  • Ingredients: 
  • 250g Optima Flour (Sponge Mix) 
  • 3 Large Eggs 
  • 50g Water 
  • 1 tsp Ovalette 
  • 1 tsp Vanilla Extract 
  • 50g Butter (Salted / Unsalted) 
  • Method: 
  • 1. Preheat oven to 200°C. Line an 11"x14" roll cake pan. You can also make two smaller 8"x8" rolls. 
  • 2. Place butter in a microwave safe bowl and melt it for 30-40 seconds, set aside. 
  • 3. Place optima flour, eggs, water, ovalette and vanilla extract into a stand mixer. Mix on low until all items is combined, then turn the mixer to high and whip for 4-5minutes until fluffy and thick. 
  • 4. Grab 2 scoops of the mixture and place in the bowl with the butter. Mix vigorously until fully combined and no streaks of butter is left. The turn the mixture into the sponge mixture and fold until well combined. 
  • 5. Pour the batter into the prepared pan and spread evenly. Place into the oven and bake for 10 minutes. Top will be bubbly and wrinkly when it first comes out of the oven. 
  • 6. Remove from the oven and place the pan on a wired rack and rest for 5 minutes. Loosen the sides and slide the cake with the parchment paper onto a wired rack to cool completely. 
  • 7. Once completely cooled, place another parchment paper on the surface of the cake and place a tray or cakeboard on top to help you flip the cake upside down. Remove the paper from the inside of the roll. 
  • 8. Fill with your desired filling. I used Millac Gold Whipping Cream with some Icing Sugar and Raspberry Paste in mine. 
  • 9. With the help of the parchmenet paper, gently coax one side of the cake over and fold into a tight roll. Wrap the cake tightly with the same paper and chill for 30 minutes before slicing into them. Use a serrated knife to get neat slices. 
  • Note: Here's another version by Aunty Yochana which you might like. Mine is denser and more like Polar texture, whereas Aunty Yochana's version is even lighter and softer.