Pandan swiss roll

One of the most common searches on wordpress which leads to my blog is swiss roll.  Although I’ve attempted swiss rolls a few times, I’ve never been fully satisfied with the end result.  This afternoon, armed with determination and will,  I decided to combine two of my favourite cakes into one – a pandan swiss roll. 

Ingredients:

  • 5 egg whites, 4 egg yolks at room temperature
  • 1/3 cup castor sugar
  • 1/2 cup plain flour
  • 1/2 tsp baking powder
  • a pinch of salt
  • 1 tsp vanilla essence
  • 1/4 tsp pandan essence
  • 1 tsp pandan paste
  • 3 tbsp icing sugar
  • 1/2 cup double cream, whipped and mixed with 1 tbsp Baileys

Method

  1. Pre-heat the oven at 175 degrees celsius
  2. Whisk egg whites in a bowl until peaks form
  3. Pour in half the sugar, and continue whisking until all the sugar is incorporated, and the mixture is white and glossy
  4. In a separate bowl,  beat the egg yolks with the remaining half of the sugar and vanilla until it is pale, and forms and ribbon when you lift the whisk (this should take between 6 to 8 minutes)
  5. Mix in the flour, baking powder and salt into the egg yolks until fully incorporated
  6. Add the pandan essence and paste to the flour and egg mixture.  Use a rubber spatula to mix the colour through
  7. Pour the egg yolk mixture into the egg white mixture
  8. Gently fold in the egg whites until the batter is fully combined
  9. Grease and line a baking tray (9″ x 13″) with grease-proof paper
  10. Gently pour the batter into the tray, making sure the all ends of the paper are covered in batter (otherwise your cake will turn out an uneven shape)
  11. Bake in the oven for 18 minutes
  12. Place a clean kitchen towel on a flat surface and sprinkle an even coating of icing sugar on it
  13. Remove the baking tray from the oven, and gently flip the cake (paper side up) onto the kitchen towel
  14. Carefully remove the baking paper. Lift the kitchen towel from the short end of the cake, and roll the cake tightly away from you
  15. Leave the cake rolled for 5 minutes.  Unroll the cake and leave to cool for another 5 minutes before spreading the cream on the cake
  16. Roll the cake, and keep in the fridge for 10 minutes (so that the cream will set in case the cake is still warm) before serving
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2 thoughts on “Pandan swiss roll

    • Shame it’s not gluten free though. Perhaps once you’ve come off your allergy-test diet, I could beam some over!

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