I was having a strange craving for pandan cake. But, I wanted to do something other than chiffon cake. So, why not a Swiss roll?
This cake turned out to be delicious, and super simple too. Adapted from this recipe, this took less than hour to make. I used some Swiss meringue vanilla buttercream I have in my fridge. Just a thin layer and I realised my previous Swiss rolls had way too much cream.
Makes 1 sheet cake (9″ x 13″)
4 large eggs, separated
60 grams cake flour, sifted
50 ml vegetable oil
60 ml coconut milk
2 tablespoons pandan extract
50 grams granulated sugar
1) Lightly grease a baking tray and line with parchment paper. Pre-heat oven to 170C.
2) Whisk the egg yolks lightly, then, add to it the sifted cake flour, vegetable oil, coconut milk and pandan extract. Whisk until well-mixed.
3) Beat the egg whites in a stand mixer until frothy. Then, add the sugar in 3 steps, and beat until soft peaks.
4) Fold one third of the egg whites into the pandan mixture to lighten it. Then, fold the rest of the egg whites in.
5) Pour mixture into prepared baking tray and bake for 15 minutes. It cake started to brown or crack, turn down the temperature to 150C.
6) Remove cake from the oven, and prepare a piece of parchment big enough to cover the entire cake.
7) Turn the cake out onto the prepared paper, and slowly peel off the original parchment from the baking tray.
8) Make a cut about 1.5 cm from the short side of the cake, fold it over to start rolling. Use the parchment paper to help roll the cake.
9) Leave the cake roll to cool wrapped in parchment paper.
10) Once cake is cool, unroll it to apply a layer of cream. A simple option is to just whipped up a batch of whipping cream.
11) Re-roll the cake and leave it in the refrigerator,
I cut this roll into 10 generous slices. And that’s approximately 150 kcal each slice, and that is including the buttercream. I think that is a very reasonable indulgence.