Nutrition Facts
8 servings
8
Recipe for Pandan Swiss Roll
If you are also a fan of soft, light, and airy rolled cakes, this recipe is for you. Made with pandan, leaves from a tropical plant that are used in Asian desserts. Very fragrant, pandan is even referred to as Asian vanilla.
Pandan Roll
3 Egg
1 Lemon
160 Sugar
1 pinch Salt
45 Sunflower oil
50 Milk
65 Flour
Whipped cream
10 Heavy cream 30% minimum
20 Powdered sugar
Directions
1
Start with the pandan juice: Cut the pandan leaves into small pieces and place them in the blender. Add the milk and blend.
2
Pour the mixture through a strainer to catch all the juice.
3
For the roll: Crack the eggs and separate the whites from the yolks into two different containers.
4
In the egg yolks, add 20g of sugar, a pinch of salt, neutral oil, pandan juice, and flour. Mix well.
5
Whip the egg whites until they become frothy, then add the remaining sugar (60g) in three additions. The meringue should be smooth and shiny.
6
Gently fold the meringue into the mixture and mix well until you achieve a homogeneous mixture.
7
Place on a baking sheet lined with parchment paper (approximately 10 inches x 12 inches). Bake for about 18 minutes at 180 degrees, the roll should be nicely browned.
8
Once the sponge cake is baked, turn it onto a plastic wrap (golden side on the wrap, green side on top), roll it up, and set aside until cool.
9
Whipped cream: Whip the heavy cream until it reaches soft peaks. Add the powdered sugar and mix.
10
To finish Assembly: Unroll the sponge cake from the plastic wrap and fill with whipped cream. Roll the cake and wrap it in plastic wrap. Store in the refrigerator for at least 2 hours before tasting. Enjoy your meal!
Ingredients
Pandan Roll
3 Egg
1 Lemon
160 Sugar
1 pinch Salt
45 Sunflower oil
50 Milk
65 Flour
Whipped cream
10 Heavy cream 30% minimum
20 Powdered sugar
Directions
Directions
1
Start with the pandan juice: Cut the pandan leaves into small pieces and place them in the blender. Add the milk and blend.
2
Pour the mixture through a strainer to catch all the juice.
3
For the roll: Crack the eggs and separate the whites from the yolks into two different containers.
4
In the egg yolks, add 20g of sugar, a pinch of salt, neutral oil, pandan juice, and flour. Mix well.
5
Whip the egg whites until they become frothy, then add the remaining sugar (60g) in three additions. The meringue should be smooth and shiny.
6
Gently fold the meringue into the mixture and mix well until you achieve a homogeneous mixture.
7
Place on a baking sheet lined with parchment paper (approximately 10 inches x 12 inches). Bake for about 18 minutes at 180 degrees, the roll should be nicely browned.
8
Once the sponge cake is baked, turn it onto a plastic wrap (golden side on the wrap, green side on top), roll it up, and set aside until cool.
9
Whipped cream: Whip the heavy cream until it reaches soft peaks. Add the powdered sugar and mix.
10
To finish Assembly: Unroll the sponge cake from the plastic wrap and fill with whipped cream. Roll the cake and wrap it in plastic wrap. Store in the refrigerator for at least 2 hours before tasting. Enjoy your meal!
Notes
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EN