Tuesday, 4 March 2014

Recipe: Pandan Swiss Roll

Pandan Swiss Roll

It all started with a sudden craving for pandan chiffon cake which I usually eat back home. After 2 rather failed attempts to bake my own pandan chiffon cake, I decided to try making pandan swiss roll instead and I've been in love with the pandan swiss roll ever since.

Here’s the recipe:

Pandan Swiss Roll (serves 7-8)



3                 egg yolks
2 tbsp       caster sugar
2 tbsp       vegetable oil
40ml         pandan juice
1/2 cup    cake flour


3                  egg whites
3 tbsp        caster sugar
1/2 tsp      cream of tartar

Fresh Cream filling:

3/4 cup     double cream or whipping cream
3 tbsp        caster sugar
1/2 tsp      vanilla essence
2 tbsp        pandan juice


1. Prepare pandan juice:
  • Cut 7-8 medium sized pandan leaves into pieces of about 2cm and place them in a blender. Add about 60ml of water and blend. Further add 1-2 tablespoon of water if needed.
2. Pre heat the oven to 160C. Grease a swiss roll tray and line with baking paper.

3. Separate the yolks and white of 5 eggs into 2 different mixing bowl.

4. Prepare (A):
  • Add 3 tbsp of caster sugar to the egg yolks and beat well. Add the vegetable oil and pandan juice into the mixture. Beat well.

  • Add the cake flour slowly and beat until a smooth mixture is formed.
Whisk the egg yolks and sugar until well mixed.
Whisk the pandan juice and vegetable oil into the yolks and sugar mixture.
Add cake flour into the mixture and whisk until well incorporated.

5. Prepare (B):
  • Beat the egg whites with cream of tartar until slightly foamy. While whisking, add the caster sugar gradually. Beat until stiff peaks are formed.
Beat egg whites until stiff peaks are formed

6. Combine (B) into (A):
  • Add 1/3 of (B) into (A) and fold gently until smooth and light batter is formed. Fold the remaining of B into A gently without deflating the egg whites.
Fold 1/3 of the whites.

7. Pour the mixture into the swiss roll tray. Spread the batter evenly and bang the tray a few times to remove air bubbles from the mixture.

Pour the mixture into the swiss roll tray. I use a 12"x 9" tray.

8. Bake for 20-22 minutes in the pre heated oven. Check if the cake is ready by poking a toothpick or skewers into the cake. If the toothpick or skewer comes out clean, the swiss roll is ready.
TIP: For a darker brown top layer, bake the cake further for another 1-2 minute before removing from the oven.

Fresh from the oven
9. In the meantime, prepare the cream filling. Add all the ingredients for the whipped cream and whisk until a thick cream is formed.
TIP: Set aside in the fridge if not used immediately.

10. Once removing the swiss roll from the oven, leave it on a rack to cool completely.
TIP: Make sure the swiss roll cools completely. From my experiences, the top brown layer will peel off very easily when the cake is still warm and the heat will cause the fresh cream to become slightly watery.

11. After the swiss roll has completely cooled, line a piece of baking paper on the kitchen top/working area. Invert the swiss roll and remove the baking paper.

12. Spread the fresh cream onto the cake; leaving 2cm from the sides without cream.

Spread the fresh cream out evenly

13. Using a knife, make 2 slits without cutting through at one of the shorter end of the cake. Hold the cake with both hands and roll up tightly.
TIP: Make sure the end of the swiss roll is bottom facing.

All rolled up with the sides still intact. Cutting of the sides will make the swiss roll more presentable.

14. Refrigerate for 30 minutes and cut off about 2 cm from each side. Cut the rest into slices to serve.

I love the pandan swiss roll for its fluffy and light texture and it goes really well with a cup of tea or coffee. As I don't really have a sweet tooth, the amount of sugar in this recipe can be increased accordingly.


No comments:

Post a Comment