Description
This Pandan Swiss Roll is a light and fluffy cake infused with fragrant pandan juice and filled with a smooth coconut cream filling. Perfectly baked to a golden brown and rolled tightly, this dessert offers a delightful blend of sweet and creamy tropical flavors, finished with a dusting of powdered sugar and a garnish of fresh pandan leaves.
Ingredients
Scale
For the Cake:
- 4 large eggs
- 100 grams (1/2 cup) granulated sugar
- 100 grams (3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons pandan juice (or pandan extract)
- 30 grams (2 tablespoons) unsalted butter, melted
For the Filling:
- 200 ml (3/4 cup) coconut cream
- 50 grams (1/4 cup) powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish:
- Powdered sugar (for dusting)
- Fresh pandan leaves (for garnish)
Instructions
- Prepare the Cake Batter: Whisk the 4 large eggs and 100 grams of granulated sugar together until the mixture becomes pale, fluffy, and well incorporated. This aeration is key to the light texture of the cake.
- Sift Dry Ingredients: Sift together 100 grams of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt to ensure even mixing and avoid lumps. Gently fold this dry mixture into the egg and sugar mixture to maintain the batter’s airiness.
- Add Pandan and Butter: Fold in 2 tablespoons of pandan juice (or pandan extract) along with 30 grams of melted unsalted butter. This will add flavor and moisture to the batter. Mix gently until combined.
- Bake the Cake: Pour the batter into a prepared baking tray lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 12-15 minutes until the cake turns golden and springs back to touch.
- Prepare the Filling: While the cake is baking, whisk 200 ml of coconut cream together with 50 grams of powdered sugar and 1/2 teaspoon of vanilla extract until smooth and creamy.
- Cool and Roll the Cake: Once baked, immediately remove the cake from the oven and allow it to cool slightly. Roll the warm cake gently in a clean kitchen towel to shape it and prevent cracking.
- Assemble the Roll: Carefully unroll the cake, spread the prepared coconut cream filling evenly over the surface, then roll it back up tightly to form the Swiss roll.
- Chill Before Serving: Wrap the roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and flavors to meld.
- Serve: Before serving, dust the Pandan Swiss Roll with powdered sugar and garnish with fresh pandan leaves for a beautiful presentation and enhanced aroma.
Notes
- Pandan juice or extract can be substituted with vanilla or matcha powder for different flavors.
- Ensure the cake is still warm when rolling to prevent cracks.
- Use a damp kitchen towel to roll the cake for better flexibility.
- The cake should be stored refrigerated and consumed within 2 days for optimal freshness.
- To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
