Pandan Roll Cake
Pandan Roll Cake

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

Pandan Roll Cake is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Pandan Roll Cake is something which I’ve loved my whole life. They’re fine and they look wonderful.

Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs 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 An extremely simple version with less ingredients for making a pandan roll cake.

To begin with this recipe, we must prepare a few ingredients. 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. Prepare Pandan Extract
  2. Make ready 40 pandan leaves
  3. Make ready 500 ml water
  4. Prepare Cake
  5. Make ready 4 egg yolks
  6. Get 40 g caster sugar
  7. Get 4 egg whites
  8. Prepare 45 g caster sugar
  9. Get 26 g rapeseed oil or other neutral oil
  10. Make ready 30 ml fresh pandan extract
  11. Get 50 g plain flour + 10g corn flour, sifted
  12. Take Pandan Whipped Cream
  13. Get 200 ml whipping cream
  14. Take 20 ml fresh pandan extract
  15. Take 3 tablespoons icing sugar, sifted

Before jumping too far ahead, let's talk about some of the ingredients for this Easy Coconut Pandan Roll Cake Recipe. Yellow, White, or Vanilla cake mix is best. Egg Whites - wipe down mixing bowl and whisk with vinegar or lemon. The filling for this roll cake is my homemade srikaya pandan (coconut jam).

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.

Egg Whites - wipe down mixing bowl and whisk with vinegar or lemon. The filling for this roll cake is my homemade srikaya pandan (coconut jam). I am sure will make people on the go is an impressive. you can simply wrap your cake tightly in cling film. 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.

So that is going to wrap it up for this special food pandan roll cake recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!