Imported from the web
Pandan Coconut Swiss Roll
A fragrant, coconutty, and creamy Swiss roll flavored with fresh pandan juice and coconut milk. This light sponge cake is rolled with a simple sweetened whipped cream filling.
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Ingredients
- 4 egg yolks (from large eggs, about 65g each)
- 40 g vegetable oil
- 60 g fresh pandan coconut juice (blend pandan leaves with 100ml coconut milk and a splash of water, then strain)
- 20 g caster sugar (for the yolk mixture)
- 70 g cake flour (sifted)
- 4 egg whites (from large eggs)
- 50 g caster sugar (for the meringue)
- 0.25 tsp cream of tartar
- 180 g whipping cream (for the filling)
- 40 g caster sugar (for the filling; use up to 45g if preferred)
Steps
- 1
In a bowl, whisk together the 4 egg yolks, 40g oil, 60g pandan coconut juice, and 20g caster sugar until well combined.
- 2
Add the 70g of sifted cake flour to the yolk mixture and whisk until smooth.
- 3
In a separate clean mixer bowl, whisk the 4 egg whites until frothy.
- 4
Add 1/4 tsp cream of tartar to the frothy egg whites.
- 5
With the mixer on medium speed, slowly add 50g caster sugar spoonful by spoonful.
- 6
Continue whisking until the meringue reaches glossy firm peaks.
- 7
Preheat your oven to 180°C (350°F) with top and bottom heat.
- 8
Gently fold the egg white meringue into the yolk batter in 3 separate batches until no white streaks remain.
- 9
Slowly pour the batter into a greased and lined 9" x 11" cake pan from a height to help pop any large air bubbles.
- 10
Place the pan on one rack above the center rack and bake for about 13 minutes.
- 11
If the top is not brown enough after 13 minutes, turn on only the top heat and bake at 190°C (375°F) for an additional 2 minutes.
- 12
Remove from the oven and let the cake cool slightly before carefully peeling off the baking paper.
- 13
While the cake is still warm, roll it up (without filling) to 'set' the shape, then gently unroll it.
- 14
Prepare the cream filling: In a mixer, whisk 180g whipping cream while slowly adding 40g to 45g caster sugar. Whip until stiff peaks form.
- 15
Once the cake has just cooled, spread the cream mixture evenly over the surface.
- 16
Roll the cake up gently but tightly.
- 17
Place the rolled cake in the fridge to set for about an hour before slicing and serving.
Notes
To make the pandan coconut juice: Blend a small bunch of pandan leaves with 100ml coconut milk and a splash of water. Squeeze out the juice and strain it to measure out the required 60g.
Nutrition per serving
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