The Plain Jane – This Swiss Roll Café at Serangoon Is No ‘Plain Jane’

The Plain Jane –  This Swiss Roll Café at Serangoon Is No 'Plain Jane'

This Plain Jane is no ‘plain Jane’ (ordinary-looking average girl).

Related to the folks behind the Rich & Good Cake Shop at Kandahar St famous for their Swiss rolls (long distance relative), owner Jane will serve a different version of their not-so-Plain-Jane Swiss rolls.

And she happens to be friendly and full of smiles.

Located within the heartlands at Blk 211, Serangoon Ave 4, the interior has a homely feel which reminds me of my growing-up years with a rattan chair in the living room.

Vintage floor tiles, sofa seats, bespoke light and retro display such briefcase and lao-kok-kok typewriter.

The menu offers an assortment of bakes such as the highly recommended Plain Jane Swiss Rolls ($4.90) and Not So Plain Jane Swiss Rolls ($5.90) with flavours on a rotational basis, light meals ($8.90 – $12.90), coffee and tea.

Among the bakes, the Not So Plain Jane Swiss Rolls ($5.90) stood out the most.

The Swiss roll was light and moist, generously filled with matcha cream with non- overpowering and slight lingering matcha bitterness.

A seasonal brunch menu is available upon request.

We loved the flaky, buttery croissant with such crispness, but the remaining components of the brunch set were considered Plain Jane (not pretty- pretty).

Cold Udon Salad ($8.90) with cucumber slices, corns, eggs and kelp are available after 12pm daily. Taste-wise…. healthy.

Plain Jane’s inner filling is closer to the Japanese style, smooth and creamy, though we wished the sponge could be more pillow soft.

If you are seeking for something non Plain Jane, the swiss rolls there will probably meet the mark.

The Plain Jane
Blk 211, Serangoon Ave 4, #01-10, Singapore 550211 (Serangoon MRT)
Opening Hours: 10am – 10pm (Thu-Tue), Closed Wed

Other Related Entries
Baker’s Brew Studio (Sembawang)
Tarte By Cheryl Koh (Scotts Road)
The Frosted Chick (Thomson Road)
The Jelly Hearts (Raffles Place)
Crusty Oven (Bishan)

* Written by Daniel’s Food Diary Cafe Correspondent Nicholas Tan.

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