Pandan Roll Cake
Pandan Roll Cake

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pandan roll cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pandan Roll Cake is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Pandan Roll Cake is something that I have loved my entire life. They are nice and they look fantastic.

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.

To get started with this particular 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 it.

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

Egg Whites - wipe down mixing bowl and whisk with vinegar or lemon. An extremely simple version with less ingredients for making a pandan roll cake. Once the cake is cool, remove it from the tin and gently peel off the baking parchment, revealing the bright green side. This Coconut Pandan Cake Roll is moist and delicious with a Tropical twist.

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.

The sponge cake is made with freshly squeezed pandan juice and coconut milk like the chiffon cake that I had shared in my previous post, but this time with a little adjustment in the ingredients. The filling is reminiscent of the Ondeh Ondeh and Kueh Dadar (a Malaysian and Peranakan popular snack), grated white coconut. This is my favourite no fail Pandan Swiss Roll Cake recipe, easy to make and tastes awesome. The Best Pandan Cake Recipes on Yummly Steamed Pandan Cake (banh La Dua Hap) - Instant Pot, Pandan Coconut Butter Cake, Pandan Chiffon Cake Beginning with the narrow side, roll the cake up together with the wax paper.

So that is going to wrap it up for this exceptional food pandan roll cake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in 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!