Singapore's Best Swiss Roll??

I used to hate Swiss Rolls as I hate both cream and fluffy cakes, but I guess one's palate can never be fixed. I have since taken a fancy to Swiss rolls, especially those not filled with fresh cream. So anyway I wanted to know what constitutes to a good Swiss roll, I did alittle bit of research and happen to stumble across Rich and Good Cake Shop. According to many food bloggers, Rich and Good Cake shop whips up "Singapore's Best Swiss Rolls" and has been around for really long. Wow, being dubbed "Singapore's Best Swiss Rolls" by foodies should mean something right? 

Rich and Good Cake Shop

Located at Kandahar Street, it is a bit inconvenient to visit them. Hence, when Hans volunteered to buy me some I immediately said yes!! Hans bought a roll of Kaya and Durian and shared them with me. He tried the strawberry ones a while ago and thought they were awesome, thus he returned for more.  


I read that it is best consumed cold and so I waited till it was well chilled before consuming them.I tried their Kaya first as the Durian smelt really strong. The Kaya was kinda gross as it is lumpy and in a jelly form. I wished it was like Kaya instead. The sponge cake was also kinda too dense which does not taste like the typical fluffy Swiss roll sponge. In short, Im shocked they are dubbed Singapore's Swiss rolls as even the neighborhood bakery serves better Swiss rolls.

Kaya Swiss roll from R & G cake shop

Disappointed, I went on to try the Durian ones, hoping these would be better than the Kaya ones. The Durian was slightly better as there were any disgusting jelly in the middle. Like the Kaya, the sponge cake was too dense and kueh-y, if you know what I mean. It was nice to bite into some of the durian pulp; however they should have used Durian pulp as the entire filling instead of hardened fresh cream. 

Durian Swiss roll from R & G cake shop

I guess those bad reviews on HGW about Rich and Good cake shop is true then. R&G's Swiss Rolls were really disappointing. Hell no would I travel all the way there just to get these! They were lucky Hans got them for me, or else the reviews would have been worse. =X I might be wrong and you may like it, so try it out and tell me about it.

Since we are on the topic of Swiss Rolls, I thought I should share with you guys my revamped Swiss rolls. I made some a few weeks back: Earl Grey Swiss rolls and Carrot Cake Swiss rolls (told you I would make them again)

Carrot Cake Swiss Rolls

Remember how mushy and ruined my carrot cake swiss rolls (CCSR) were the other time round? Well this one turned out pretty well. The secret? Remove the oil. :) As I was so engrossed with getting the consistency of the batter right, I totally forgot to add the oil and baked it right through. I only discovered my blunder while I was preparing the batter for the Earl Grey cake! But thank God I was forgetful as the CCSR turned out amazing! It wasn't too dry as the carrots kept it pretty moist and the filling was creamy enough to hold the whole thing together. I also added some carrots and nuts into the cream to give it a little texture. In short, he CCSR was much better than the previous but has rooms for improvement. 

CCSR with hell lot of cinnamon

 The Earl Grey Swiss rolls, on the other hand, were as successful. i had huge problems rolling them as the Ganache just refused to harden. Taste wise, I really love how the Earl Grey compliments the chocolate. I definitely make these again! This time, probably with chocolate mousse or smth.

Earl Grey Swiss Rolls with Chocolate Ganache