Wednesday 20 April 2016





Pandan Swiss Roll 



5 egg yolks
80 g cake flour
25 g melted butter
30 g granulated sugar
25 ml coconut milk or coconut cream 
1/8 tsp salt
1 tsp pandan paste

For the meringue
5 eggwhites
70g granulated sugar

For the filling
2 cups whipping cream 
1/3 cup icing sugar
1 tsp pandan paste


Dry Ingridients : 
Combine cake flour, salt mix and set aside

Liquid ingredients : 
Combine coconut cream or coconut milk with pandan paste mix and then add the melted butter mix as well and set aside. 

Combine egg yolks and sugar whisk until light pale yellow then add the liquid ingredients  , fold in the dry ingredients and set aside while moving on to the meringue

For the meringue: 
Using an electric beater, beat eggwhites until frothy, then gradually add the sugar continue to beat until it reaches stiff peaks.

Fold in the meringue into the pandan batter in 3 additions. 

Then pour over a prepared swiss roll pan (33x23 cm) line with parchment paper evenly. 

Bake in a preheated oven at 170 deg C for about 12-14 minutes or until when you press the middle of the cake and it springs back. 

Let it cool down on a clean tea towel sprinkled with powdered sugar. 

For the Filling and Icing

Divide the whipping cream into 11/2 cup and 1/2 cup 

Take out 1 tablespoon of icing sugar from the 1/3 cup  and add it into the 1/2 cup of whipping cream. 
then whisk until it reaches stiff peaks ( this will be the filling of the swiss roll )

The rest of the powdered sugar will go to the 1 1/2 cup of whipping cream. 
Add 1 tsp of pandan paste and whisk aswell until it reaches stiff peaks. 

Spread the plain whipping cream into the cooled cake spreading it evenly and leaving about 3 cm gap along the edges ( this will prevent the filling from oozing out when we roll the cake) 

Turn the cake short side facing you and quick roll the cake into a swiss roll. 

Then spread the pandan whipped cream on the outside decorate and serve. 

Happy Baking:D

Love

Mysweetambitions

Ps. Since my english is not that great and incase of any confusion with instruction I have provided a video for reference. 



No comments:

Post a Comment