Pandan Roll Cake
Pandan Roll Cake

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pandan roll cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

This Pandan Swiss Roll Cake is made with fresh pandan juice, no artificial flavour or colouring are added. The texture of the cake is soft, moist and spongy, it can be rolled up easily and nicely. CHINESE VERSION: 香兰瑞士卷蛋糕 Pandan Swiss Roll Cake

Pandan Roll Cake is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Pandan Roll Cake is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have pandan roll cake using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pandan Roll Cake:
  1. Prepare Pandan Extract
  2. Make ready 40 pandan leaves
  3. Take 500 ml water
  4. Take Cake
  5. Make ready 4 egg yolks
  6. Get 40 g caster sugar
  7. Prepare 4 egg whites
  8. Prepare 45 g caster sugar
  9. Prepare 26 g rapeseed oil or other neutral oil
  10. Take 30 ml fresh pandan extract
  11. Get 50 g plain flour + 10g corn flour, sifted
  12. Make ready Pandan Whipped Cream
  13. Get 200 ml whipping cream
  14. Prepare 20 ml fresh pandan extract
  15. Make ready 3 tablespoons icing sugar, sifted

An extremely simple version with less ingredients for making a pandan roll cake. The filling for this roll cake is my homemade srikaya pandan (coconut jam) together with cream cheese frosting. The coconut flakes are great to go with all those flavors. This is my favourite no fail Pandan Swiss Roll Cake recipe, easy to make and tastes awesome.

Instructions to make Pandan Roll Cake:
  1. To make the pandan extract, chop pandan leaves and place in a food processor with 500ml cool water.
  2. Blend till finely chopped and strain the liquid with a muslin bag into a glass jar. Place the juice in the fridge overnight. The concentrated extract will settle at the bottom. Only this layer is used, the top layer of diluted pandan water can be discarded. You should get 50mls of concentrated extract.
  3. The next day, make the cake. Preheat your oven to 200C fan setting. Line a 28cm x 28cm tray with baking parchment.
  4. Place the egg yolks and 40g sugar into a metal bowl set on top of a pan of simmering water. Whisk until it is pale and thick. Add the pandan extract, oil and sifted flours into the egg yolk mixture and mix until incorporated.
  5. In a clean bowl of an electric mixer, add the egg whites and whisk until frothy, then add the remaining 45g caster sugar gradually. Whisk until soft peaks are formed.
  6. Fold the meringue into the egg yolk mixture in three batches, mixing until just incorporated.
  7. Pour batter into the prepared tin. Drop the tin onto the counter to get rid of small air bubbles. Bake for 15mins. Remove from the oven. Remove the cake from the cake tin immediately onto a tea towel. Peel the parchment paper off. Roll the cake before the cake cools down to prevent too much cracking on the top. Let the cake cool completely, rolled up.
  8. Make the whipped cream. In a clean mixing bowl, whip the cream and sifted icing sugar until soft peaks, add the remaining pandan juice and whip till medium peaks are formed.
  9. Unfurl the cake and spread the whipped cream onto the cake. At this point you can also add cut up fresh fruit if you like. Roll the cake up again. Wrap in a tea towel or baking parchment to hold ita shape and refridgerate for 2 hours before serving. Dust with icing sugar to serve.

Pandan flavour is widely used in Asian desserts for their unique fragrance and the pale green colour addition to cakes. The aroma is similar to vanilla and almond, but pandan has its own distinct taste. If you have ever tried a Pandan chiffon cake, this is an easier option to replicate the cake. At first I tried to roll it up on table top, the cake kept moving forward and was bit hard to manage. Then I placed the cake in a tray and the edge of the tray prevented the cake from moving forward.

So that is going to wrap this up with this special food pandan roll cake recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!