Pandan Roll Cake
Pandan Roll Cake

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pandan roll cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Find Deals on Pandan Cake in Baking Supplies on Amazon. 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.

Pandan Roll Cake is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Pandan Roll Cake is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Take Pandan Extract
  2. Prepare pandan leaves
  3. Prepare water
  4. Prepare Cake
  5. Take egg yolks
  6. Prepare caster sugar
  7. Make ready egg whites
  8. Prepare caster sugar
  9. Take rapeseed oil or other neutral oil
  10. Prepare fresh pandan extract
  11. Take plain flour + 10g corn flour, sifted
  12. Make ready Pandan Whipped Cream
  13. Prepare whipping cream
  14. Make ready fresh pandan extract
  15. Get 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. 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.

Steps 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.

Watch how to make pandan roll cake in the video below: This Coconut Pandan Cake Roll is moist and delicious with a Tropical twist. 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. 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.

So that is going to wrap it up for this exceptional food pandan roll cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!