Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, pandan roll cake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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. 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 my previous post, but this time with a little adjustment in the ingredients.
Pandan Roll Cake is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Pandan Roll Cake is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have pandan roll cake using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pandan Roll Cake:
- Prepare Pandan Extract
- Get 40 pandan leaves
- Prepare 500 ml water
- Take Cake
- Prepare 4 egg yolks
- Take 40 g caster sugar
- Make ready 4 egg whites
- Make ready 45 g caster sugar
- Make ready 26 g rapeseed oil or other neutral oil
- Take 30 ml fresh pandan extract
- Make ready 50 g plain flour + 10g corn flour, sifted
- Get Pandan Whipped Cream
- Get 200 ml whipping cream
- Take 20 ml fresh pandan extract
- Take 3 tablespoons icing sugar, sifted
Rich with Asian flavours of coconut milk and pandan juice, it is moist, creamy and just perfectly sweet! It has the cotton-soft, smooth, light and fluffy texture of Asian-style chiffon cakes! In this recipe, the addition of coconut milk enhances its flavour. The fragrance and colour of the cake come from the pandan leaves extract.
Instructions to make Pandan Roll Cake:
- 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.
In this recipe, the addition of coconut milk enhances its flavour. The fragrance and colour of the cake come from the pandan leaves extract. Similar to its Spanish and South American counterparts wherein bread or pastry dough is rolled around various fillings, the Filipino-style Pianono is a type of jelly roll consisting of a soft, pillowy sponge cake wrapped around a mixture of margarine and sugar. It's also often adapted to include local flavors such as ube, mango, and mocha. Lift the parchment paper that is closest to you and start to roll the cake forward.
So that’s going to wrap this up for this special food pandan roll cake recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
