Pandan Roll Cake. • 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. An extremely simple version with less ingredients for making a pandan roll cake.

Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka. You can have Pandan Roll Cake using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pandan Roll Cake

It's of Pandan Extract.
You need 40 of pandan leaves.
Prepare 500 ml of water.
You need of Cake.
You need 4 of egg yolks.
Prepare 40 g of caster sugar.
It's 4 of egg whites.
You need 45 g of caster sugar.
You need 26 g of rapeseed oil or other neutral oil.
You need 30 ml of fresh pandan extract.
You need 50 g of plain flour + 10g corn flour, sifted.
You need of Pandan Whipped Cream.
Prepare 200 ml of whipping cream.
It's 20 ml of fresh pandan extract.
You need 3 tablespoons of icing sugar, sifted.

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. Recipe: Pandan Rolled Cake - Bánh cuộn lá dứa. Pandan Magic Custard Cake of course needs pandan flavours hahaha.

Pandan Roll Cake instructions

To make the pandan extract, chop pandan leaves and place in a food processor with 500ml cool water..
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..
The next day, make the cake. Preheat your oven to 200C fan setting. Line a 28cm x 28cm tray with baking parchment..
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..
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..
Fold the meringue into the egg yolk mixture in three batches, mixing until just incorporated..
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..
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..
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..

Inspired by Baking Tai Tai's version, instead of using pandan essence/paste, I've actually blended some fresh pandan leaves with. Close up slice Roll pandan flavored cake. Bolu Gulung or Roll Cake Pandan and Strawberry. Served on White Background, Copy Space. The cake also benefits enormously from making your own pandan extract; though you can buy pre-made extract in Thai groceries, it won't compare to the unique sweet herbal fragrance of the fresh.